Chavrie ® Creamy Risotto

 
Prep Time: 5 minutes
Cook Time: 35 minutes
Serves: 6-8

Ingredients

1 pkg. (5.3oz) Chavrie® Basil and Roasted Garlic goat cheese

5 C Chicken stock or broth

1 Tbsp. Olive oil

½ C Minced onion

1 cup Arborio rice

½ C White wine

2 tsp. Flat leaf parsley finely chopped

2 Tbsp. Pesto

Instructions

Bring chicken stock to a boil over high heat. Reduce the heat to low and keep warm.
Heat olive oil in a thick-bottomed saucepan.
Add minced onions and cook until translucent.
Pour in the arborio rice, cook for 4 minutes, stirring until well coated.
Turn the heat to high and add the white wine, simmer until mostly absorbed.
Add the hot stock 1/2 cup at a time, stirring constantly until absorbed by the rice. Continue to add stock 1/2 cup at a time, stirring to release the starch. Check rice for doneness after 18 minutes, rice should be al dente but cooked through.
Stir in Italian parsley, and Chavrie®.
Season with salt and pepper serve immediately.

Variation:
Replace Chavrie® Basil and Roasted garlic with Chavrie® and omit pesto
Replace Chicken broth with vegetable broth