Goat Cheese Risotto
The simple addition of a little goat cheese makes this risotto extra tangy and comforting. Throw on the basil and a squeeze of lemon juice and you’ll want to save the entire dish for yourself!
Servings: 2 servings
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 shallots finely diced
- 4 cloves garlic roughly chopped
- 1 cup arborio rice
- ½ cup dry white wine
- 2 ½ cups chicken stock
- ½ cup goat cheese
- fresh basil
- 1 meyer lemon juiced (regular lemon works too!)
- Kosher salt and freshly cracked black pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium high heat. Add the shallot and saute until soft. Add the rice and garlic and saute for about 1 minute more, making sure to stir it around in the olive oil so that each granule is coated.
- Next add the white wine and stir. Wait until all the wine has been absorbed and then start adding the chicken stock ½ cup at a time, making sure not to add more until the previous addition has been absorbed.
- Once the rice is just tender, add the goat cheese and lemon juice and combine. Remove from heat and season with salt and pepper to taste and sprinkle with the basil to serve.
Notes
Toasting the rice first really increases the flavor so don't skip it!
Nutrition
Calories: 816kcal | Carbohydrates: 98g | Protein: 26g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 35mg | Sodium: 685mg | Potassium: 557mg | Fiber: 4g | Sugar: 8g | Vitamin A: 597IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 7mg