Goats' cheese 'risotto'

Ingredients

For the rice

• 30g/1oz butter

• 30g/1oz onion, chopped

• 100g/3½oz wild mushrooms

• 100g/½oz rice, cooked according to packet instructions

• 30g/1oz sun-blushed tomatoes, chopped

• 45ml/3 tbsp double cream

• 30g/1oz goats' cheese

• 1 handful mixed fresh herbs (parsley, chervil, basil, coriander), chopped

• squeeze lemon juice

For the goats' cheese roll

• 2 rashers bacon

• 30g/1oz goats' cheese

Preparation method

1. Melt the butter in a frying pan over a medium heat. Add the onion and cook until softened.

2. Add the mushrooms and cook for 2-3 minutes.

3. Add the rice and stir well.

4. Add the remaining rice ingredients and stir well.

5. For the goats' cheese roll, wrap the rashers of bacon around the goats' cheese and place into a hot frying pan. Fry for 3-4 minutes, turning regularly, until the bacon is crisp and golden.

6. To serve, place the rice mixture into a warm bowl and arrange the goats' cheese roll on top.