Can we talk about how wonderful risotto is for a moment? It’s just an incredible dish that can be transformed into so many different flavors and it’s such a satisfying meal! Today I’ve combined another favorite – Goat Cheese! Yes, I’m talking about Goat Cheese Risotto! HELLO! Oh and of course, it’s chocked full of veggies.
I love, love, love risotto. Oddly enough I can’t remember the first time I had risotto. I started Miss Ava on risotto when she was about 9 months old – maybe a little early for such a special dish but she’s well worth the work! Here is another risotto recipe for Acorn Squash Risotto. It’s just hard to go wrong with risotto especially when you add goat cheese!
Goat Cheese Risotto
- 1/2 Yellow Onion, diced
- 3 Carrots, diced
- 1 Cup Broccoli, chopped into small pieces
- 1 Yellow Squash, finely diced
- 2-4 Tbsp Olive Oil
- 1 1/2 Cups Arborio Rice
- 5 Cups Low Sodium Vegetable Broth
- 1 1/2 Cup Dry White Wine
- 1/2 Cup Frozen Peas
- 4 Ounces Goat Cheese
- 1/2 Cup Parmesan Cheese
- Salt to taste
Heat the veggie broth in a medium sauce pan and bring to a gentle simmer. Meanwhile, heat 2 Tbsp oil in a large dutch oven or the biggest pan you’ve got! Add the carrots and onions and cook for about 4-5 minutes. I added a few grinds of salt while the veggies were cooking. Stir in the broccoli and squash and cook for another 2-3 minutes. Remove the veggies from the pan and set aside.
Heat the remaining oil in the pan over medium low heat. Add rice and stir for 1 minute. Pour in half the wine and stir until the wine is absorbed. This is the process that will be repeated until all the liquid is used. Add 1 cup of broth, stir until absorbed, repeat. After all the broth has been added, stir in the remaining white wine and stir until absorbed. Add the peas and the cooked veggies. Stir to warm through and add the goat cheese and Parmesan cheese, stir until combined.