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.