It takes a little time (like all good risotto), but it's well worth it.
Vegetable Risotto with Goat Cheese
Ingredients:
4 c. chicken or vegetable broth
2 tbs olive oil
1 fennel bulb, thinly sliced
2 garlic cloves, minced
1 c. rice of choice (the recipe recommends Arborio)
4 oz. soft goat cheese
1 c. fresh or frozen peas, thawed
1 tomato, seeded and chopped (I didn't seed it)
2 tbs chopped fresh mint or basil (I used basil)
Directions:
Bring the broth to a boil in a large saucepan over medium heat. Reduce the heat to low, cover, and maintain at a simmer.
Heat the oil in a deep, heavy saucepan over medium heat. Add the fennel, garlic, and rice. Cook for five minutes, or until the rice is golden brown. begin adding the simmering broth, half a cup at a time, and cook, stirring constantly, for about 20 minutes. Use enough of the broth for the risotto to become creamy. When done, the rice should still be a little firm in the center.
Stir in the cheese, peas, tomato and mint or basil. Cook for two minutes and serve.
This sounds delicious!
ReplyDeleteI made this for dinner last night :) Amazing!
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