Risotto with Goat Cheese Recipe

(1 customer review)

Goat Cheese Risotto

Risotto with Goat Cheese Recipe


-1 tablespoon Sonoma Farm Extra Virgin Olive Oil
-1/4 cup finely chopped onion
-3/4 cup Arborio rice
-1/4 cup dry white wine
-2 to cups hot water
-1/2 cup low sodium canned chicken stock
-3/4 tsp coarse salt
-1/8 tsp freshly ground pepper
-1/3 cup spinach
-1 tbsp unsalted butter
-1/4 cup freshly grated Parmesan cheese
-1 tbsp goat cheese

1. Preheat oven to 425F degrees.

2. In an ovenproof saucepan or dutch oven, heat oil over medium-high heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes.

3. Add the rice and cook, stirring to coat the grains with olive oil, about 1 minute.

4. Stir in the wine and cook until it has completely evaporated, about 1 minute.

5. Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil.

6. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.

7. Remove from oven. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, goat cheese, and parsley. Serve immediately

Sonoma Farm
February 2014

SKU: Risotto with Goat Cheese Recipe Categories: , Tags: , , ,

1 review for Risotto with Goat Cheese Recipe

  1. Larry

    Simple & Delish!

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