Go Back
–+ servings

Sun Dried Tomato & Goat Cheese Risotto

Print Recipe Pin Recipe
Servings: 2 people
Calories: 465
Ingredients Method Nutrition

Ingredients
  

  • 1 tbsp olive oil
  • 1 small shallot, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup chopped sun dried tomatoes
  • 1 tbsp butter
  • 3/4 cup arborio (risotto) rice
  • 1/4 cup white wine or white wine vinegar
  • 3 1/2 cups vegetable stock
  • 1/3 cup soft goat cheese
  • few fresh basil leaves, torn or cut

Method
 

  1. Heat a medium skillet over medium heat. Add in olive oil, shallot and garlic. Cook 1 minute and add in sun dried tomatoes. Cook another minute or two until evertyhing has slightly softened and become fragrant.
  2. Add in butter and risotto, stir until well combined and coated.
  3. Add in wine OR vinegar and turn heat up to medium high, deglaze pan by stirring and cook until wine is fully absorbed and evaporated.
  4. Add in 1 cup of your stock and as soon as you have a low boil, turn heat down to low. Heat setting 2-3. Cook until liquid is fully absorbed and add in another cup - repeat until the last half cup has been added. This step will take a good thirty minutes, slow and steady is the key. Taste to make sure risotto is fully cooked, you can always add in another 1/4 cup or so if you need.
  5. Once fully cooked stir in the goat cheese and top with fresh basil.

Nutrition

Calories: 465kcal
Tried this recipe?Let us know how it was!