Pesto & goat's cheese risotto

Pour a glug of olive oil into a large saucepan. Tip in the rice and fry for 1 min. Add half the stock and cook until absorbed. Add the remaining stock, a ladle at a time, and cook until the rice is al dente, stirring continually, for 20-25 mins.

Stir through the pesto and half the goat’s cheese. Serve topped with the remaining cheese.