Goat Cheese Risotto

Risotto is my favorite thing to make, it's a very filling one-dish meal or an excellent side, and is much easier to put together than it appears, making it perfect for impressing dinner guests.

Serves: 6

Prep Time: 5 min

Cook Time: 20 min

Ingredients:
1 c risotto
2 c plain soymilk or reg milk
1 c white wine (I used Sauvignon Blanc, but any dry one would work.)
1/2 c cilantro, shredded
1 T basil olive oil (Regular is fine too, but basil has great flavor!)
5 oz. goat cheese (One package)
1/2 c corn niblets
1/2 c portabello, diced

Method:
Coat bottom of saucepan (2 or 3 Qt best) with olive oil. Pour in risotto, stir for about two minutes over medium heat. This will toast the rice grains to help them absorb liquid better. Next, add soymilk to pan, stir. As liquid absorbs, add diced portabello, corn, and cilantro. Keep stirring until liquid is absorbed, then add wine, and let that get absorbed. Basically, keep stirring constantly until all the liquid is almost absorbed. Then, add all the goat cheese and stir. Test rice to make sure it's moist, it shouldn't be chewy at all. Remove from heat, let cool for a few minutes, then serve creatively!



Hint: Serve the risotto over a bed of spinach, and stick a sprig of cilantro on top for color.

Enjoy!