Friday, September 2, 2011

Vegetable Risotto with Goat Cheese

This recipe comes from "Simply Organic,"such a beautiful and healthy and tasty book!

It takes a little time (like all good risotto), but it's well worth it. 

Vegetable Risotto with Goat Cheese

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)

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.