If you don't mind, I'd like to continue along my current theme of comfort foods. That's allowed, right? Regardless of the fact that it's only been arctic cold for about 5 days out of the past 30 or so, I am always ready to whip up rich and creamy dishes at the drop of a hat.
This particular recipe was initially born out of my love of goat cheese and my discovery of a package of frozen peas. This is the truth. However, my desire to bathe my face in warm goat cheese and risotto is really what lit a fire under my "you know what".
As I strongly suspected, this risotto was fabulous. It was creamy. It was goat-cheesy. It was good for you (hello, peas are vegetables). It was warm and satisfying in my belly.
My work here is done.
Peas and Goat Cheese Risotto
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 cups Arborio rice
- 2 cups frozen peas
- 1 cup white wine
- 6-8 cups chicken stock, warmed
- juice of 1-2 lemons
- 4 ounces goat cheese
- 4 tablespoons Greek yogurt
- 2 tablespoons mint, julienned
- salt and pepper, to taste
1) Drizzle the olive oil into a large pot and warm through.
2) Add the onions and cook until almost translucent.
3) Toss in the garlic and cook for 1 minute.
4) Add in the rice and saute for another minute.
5) Pour in the wine and stir. Allow the wine to be absorbed by the rice.
6) Add the stock 1 -2 ladles at a time, stirring after each addition. When the stock is almost all absorbed, add another ladle or two of stock. Continue until you reach the desired consistency of your risotto.
Tip: Risotto is typically done when you can drag a spoon through the risotto, down to the bottom of the pan and the trail you leave remains visible for a second or two.
7) Remove the pot from the heat and stir in the peas, mint, goat cheese, lemon juice, and greek yogurt.