Creamy Goat Cheese Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 C julienne sun-dried tomatoes from jar drain oil6 cups vegetable stock1 T olive oil1/2 C Scallions1 1/2 C Arborio Rice1/4 C Chopped fresh basil 1/4 t fresh ground pepper2 oz goat cheese shredded
Bring Vegetable Stock to boil then reduce to low and keep to simmer.
in 3 or 4 qrt. saucepan over medium heat, warm the oil ad scallions stir constantly 2 minutes until tender. ad rice stir til coated with oil.
start adding stock 1 tbl spn at a time allowing to absorb before adding next, never let rice dry stir constantly after 1/2 of stock is used add sun-dried tomatoes, fresh basil and ground pepper and 1/2 c water. continue adding stock another 15 minutes or until rice is creamy and grains are firm but not hard.
remove from heat and stir in goat cheese until melted.
serving size 1/2 C
Number of Servings: 8
Recipe submitted by SparkPeople user ASHOOPIE.
in 3 or 4 qrt. saucepan over medium heat, warm the oil ad scallions stir constantly 2 minutes until tender. ad rice stir til coated with oil.
start adding stock 1 tbl spn at a time allowing to absorb before adding next, never let rice dry stir constantly after 1/2 of stock is used add sun-dried tomatoes, fresh basil and ground pepper and 1/2 c water. continue adding stock another 15 minutes or until rice is creamy and grains are firm but not hard.
remove from heat and stir in goat cheese until melted.
serving size 1/2 C
Number of Servings: 8
Recipe submitted by SparkPeople user ASHOOPIE.
Nutritional Info Amount Per Serving
- Calories: 177.4
- Total Fat: 4.0 g
- Cholesterol: 5.6 mg
- Sodium: 810.4 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 0.6 g
- Protein: 4.4 g
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