Drain on kitchen paper and sprinkle with salt. Divide the risotto between four warmed plates and crumble over the goats’ cheese and a sprinkle of Parmesan at the table. Garnish with the kale.

Originally, it was made only with rice, broth, saffron, and onion (called risotto alla milanese), but nowadays there are many ...

A warm risotto is lovely on a cold day - and rice and peas is a nutritious combo too. If you’re not a fan of goats’ cheese then swap it for another type. This is designed to be a low cost recipe.