Goat Cheese Risotto

Prep 15

Cook 30

Total 45

Fat 11

Carbs 41

Protein 10

Yield

Heat a large saucepan over medium/high heat. Add 1 tablespoon of olive oil to the saucepan.
When the olive oil is fragrant, add the onion, shallot, and ¼ teaspoon of salt to the saucepan. Stir and sauté for 2-3 minutes. Add the garlic and cook for another few minutes.
Next, add the sage leaves to the saucepan, toss. Then, add broth. Bring broth to a gentle boil and then turn the heat down to low.
Heat a separate large skillet over medium heat and add 1 tablespoons of olive oil to the skillet.
When the olive oil is fragrant, add the arborio rice to the skillet and toast the rice for 1-2 minutes.
Prepare the risotto. Discard the sage leaves that are in the broth. Next, add ½ cup of broth (including onions, shallot, and garlic) to the rice and stir until the broth absorbs completely. Repeat this step until there is about ½ cup of broth left. This takes 20-25 minutes. Do not rush this! After you’ve used 3.5 cups of broth, your rice should be almost cooked. Give it a try to see if it’s close to al dente. If it’s still very hard, you’ll need to use up to ½ cup to 1 cup extra broth.
When all the broth has been absorbed add the goat cheese to the risotto and stir until the goat cheese has melted. Remove from heat and serve the risotto with crumbled goat cheese, ribbons of fresh sage, and freshly cracked black pepper.

Make sure not to cook your arborio rice too hot or it will have a hard time softening. Keep the heat on medium.
Depending on how hard your rice is after 3.5 cups of broth you may need to add up to 1 more cup of broth to soften the rice to your desired texture.