Goat Cheese Risotto
Risotto gets extra creamy with the addition of goat cheese. Top it with assorted roasted vegetables for a full vegetarian meal.
Servings: 4 servings
Ingredients
- 3 cups assorted vegetables: green beans, bell peppers, cauliflower, broccoli, green beans, zucchini diced to the size of a thumbnail
- 3 cloves garlic peeled
- 2 tbsp olive oil divided
- 1 cup onion finel diced
- 1 cup Arborio rice
- 1 cup white wine
- 3 cups vegetable or chicken stock
- 1 cup Toscano or Parmesan cheese
- 4 oz. goat cheese
Instructions
- Toss the diced vegetables with t tbsp of olive oil. Place in an oven preheated to 400 degrees and bake for 45 minutes, flipping vegetables around with a spatula every 15 minutes.
- Meanwhile, heat up the stock in a small pan over medium heat.
- Heat up the other tbsp of olive oil in a larger pot over medium high heat. Once heated, add onions and stir to coat.
- Saute the onions for about 3 minutes, and try not to let the onions brown.
- Stir in the arborio rice and stir to coat in oil. Let the rice toast for about 2 minutes.
- Pour in the white wine and stir to coat. Let the wine absorb for about 3-4 minutes.
- Add a cup at a time of warmed stock to the pot. Add another once it had absorbed, for a total of 3 times. But at the last cupful, do not let but about half of the liquid absorb.
- Turn off the heat, fluff the rice, and add the cheeses. Use your stirring spoon to cover the cheese in hot rice to help it melt.
- Remove from heat and season with salt and pepper to taste.
- The vegetables should be done by now, so pull those out of the oven.
- To serve, spoon rice into a plate or bowl, and top with vegetables and additional shredded cheese as desired.