New Recipes Pea and Goat's Cheese Risotto - ★Cooking Recipes★

Directions for: Pea and Goat's Cheese Risotto

Ingredients

1 Tbsp extra virgin olive oil

1 Tbsp unsalted butter

1 small Spanish onion, chopped

1 cup Arborio rice

cup dry white wine

4 cup low sodium vegetable stock

1 cup fresh or frozen peas

cup goat's cheese plus additional for serving

2 Tbsp freshly chopped mint

salt and pepper

Directions

1. Pour stock into a small saucepan and heat over low heat, keep warm while making risotto.

2. Melt butter with olive oil in large skillet over medium heat. Add the onion and saut until softened, about 5 minutes. Add the Arborio and stir for 2 minutes.

3. Add wine and cook, stirring until evaporated. Add 2 cups of stock and stir until evaporated. Add peas and an additional 1 cup of stock, continue to stir until evaporated. Continue adding stock and stirring until Arborio rice is al dente and creamy. Stir in goats cheese and mint. Season with salt and pepper.

4. Serve risotto as a main or side dish with an additional crumble of goats cheese.

See more: Spring, Vegetables, Italian, Rice/Grain, Cheese, Eggs/Dairy, Main, Dinner, Side, Vegetarian