How To Make Pesto & Goat’s Cheese Risotto
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1/4 cup white wine (optional)
- 1/2 cup pesto sauce
- 4 oz goat’s cheese, crumbled
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
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In a large saucepan, heat the broth over medium heat and keep it simmering.
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In a separate large pot, heat some olive oil over medium heat. Add the onion and garlic and sauté until translucent.
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Add the Arborio rice to the pot and stir well to coat it with the onion and garlic mixture.
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If using white wine, add it to the pot and cook until it is absorbed.
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Begin adding the hot broth, one ladle at a time, stirring constantly until it is absorbed before adding more. Repeat this process until the rice is tender and creamy, about 20-25 minutes.
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Stir in the pesto sauce and crumbled goat’s cheese, and cook for another 2 minutes until the cheese melts and the risotto is creamy.
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Season with salt and pepper to taste.
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Serve the risotto hot, garnished with fresh basil leaves.
Nutrition
- Calories : 430kcal
- Total Fat : 16g
- Saturated Fat : 6g
- Cholesterol : 20mg
- Sodium : 950mg
- Total Carbohydrates : 57g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 12g
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