We might be most of the way through winter at this point, but I was beginning to be at a lost for warm, filling, and satisfying recipes. As if that’s not a tall enough order, I also expect dinner to be able to be made pretty quickly and I refuse to compromise on taste as well. Usually I’m making dinner pretty late at the end of a long day so I don’t want to have to spend too much time on it, but at the same time I really want to be able to enjoy it too.
One of my favorite dishes lately has been risotto. There are so many things that you can do with it! It gives me the flexibility to mix things up a bit and keep it interesting and it also allows me the opportunity to combine many of my favorite flavors. I’ve done everything from pumpkin to mushroom and parmesan to my new favorite : goat’s cheese and pea. I’m a cheese lover (let’s be honest, how many people aren’t), but chèvre is my absolute favorite. Recently, I got my hands on two new kinds, Rachel and Banon, and this was the perfect way to incorporate them into dinner.
There are so many depths to the flavor to this dish and I adjusted it slightly according the tastes of the cheese. You can even adjust it to your tastes on that particular day. It’s easy and pretty much infallible. Give it a try and let us know how it turns out or if you have any suggestions below!
Goat’s Cheese, Pea and Mint Risotto
125 gram Risotto rice
1 medium red onion
1 cup of peas
1/4 cup greek yogurt
Fresh ground black pepper to taste
25 – 50 grams of Rachel goat’s cheese
1 bunch of mint leaves
Goat’s Cheese, Pea and Mushroom Risotto
125 grams Risotto rice
1 medium red onion
1 cup of peas
1/4 cup greek yogurt
Fresh ground black pepper to taste
25 – 50 grams Chanon goat’s cheese
1 cup of mushrooms
Directions
1 – In a medium pan sautée the sliced red onion in a few tablespoons of olive oil until it starts to brown.
2 – Add the risotto rice and allow it to get brown and toasty around the edges as well.
3 – Add in about 1 1/4 cups of water and allow to boil for a total of 15 minutes, until all the liquid is absorbed and the risotto is tender, but still chewy in the center. Add the ground pepper to taste.
4 – With about 5 minutes left to go add in the peas and stir in the greek yogurt, also add either the mushrooms or all but a few of the mint leaves depending on which recipe you are making.
5 – With one minute to go add about 1/3 of the goat’s cheese and give the mixture only a few stirs.
6 – Transfer the risotto to the bowl immediately and add the remainder of the goat’s cheese on top so that it can melt nicely. I also like to add a swirl of olive oil around the edge and a bit more fresh ground pepper on top. Also, add the few remaining mint leaves if you’re using them.
7 – Let stand for about 5 minutes and enjoy!
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