"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, September 26, 2010

Chavrie ® Creamy Risotto

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


  • 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.

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

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