If you don't like goat cheese, you should try this Risotto with goat Cheese and Bacon. If you are stubborn, you can also leave it out, but I have had people who claim that they do not like goat cheese and still liked this risotto.
6 oz - 170 g smoked bacon cubes
2 tablespoons chopped parsley
4 oz - 115 g of a roll of fresh goat cheese
2½ cup - 60 cl of water
½ cup - 12 cl of dry white wine
9 oz - 250 g arborio rice
3½ oz - 100 g of frozen peas
2 tablespoons olive oil
1 low-fat bouillon cube
Heat the oil in a stew and fry the bacon and the chopped onion lightly brown on medium heat.
Add the peas, mix, sprinkle in the rice. Stir for 2 minutes, then add the wine.
Simmer gently for 20 minutes, meanwhile adding a ladle of the warm stock of the water and the stock cube, stirring until it is completely absorbed and continue with the rest of the stock.
Crumble the goat cheese, add ¾ to the risotto, stir, cover and simmer for 2 more minutes.
Add the parsley, season with salt and pepper.
Sprinkle the plates with the rest of the cheese and serve immediately.