goat cheese & summer squash risotto

By • January 31, 2014 • 0 Comments



Author Notes: note: i happened to have an excessive amount of home-made chicken broth i had made the previous week, which was fabulous in this dish. if you don't have homemade broth on hand, use any type of broth you prefer. aubrey | drum beets

Serves 6

  • 2 cups arborio rice
  • 1/2 cup white wine
  • 6-8 cups vegetable or chicken stock
  • 2 medium shallots
  • 1 clove garlic, minced
  • 2 small zucchini, or other small summer squash
  • 5 ounces soft goat cheese, chevre
  • 1/2 cup parmesan cheese, grated
  • 4 tablespoons olive oil
  • 1 tablespoon fresh thyme, de-stemmed
  • sea salt & cracked pepper to taste
  1. start by heating your broth in a saucepan. bring to a simmer and turn heat off to low.
  2. cut washed zucchini in half lengthwise, and slice into quarter-inch thick half moons. in a large saute pan, heat 1 tablespoon olive oil over medium-low heat. add zucchini and garlic and saute until zucchini is fully cooked. add more oil if necessary. once cooked, remove from heat and set zucchini aside in a small bowl.
  3. thinly slice shallots and pick the thyme away from the stems. using the same saute pan, heat an additional 2 tablespoons of olive oil over medium heat and saute shallots with the fresh thyme until the shallots translucent.
  4. add uncooked rice, and fry for 2 minutes, stirring frequently - coating the rice with oil. add more oil if needed to keep rice from burning.
  5. deglaze the pan with 1/2 cup white wine. add a ladle full of hot broth to the rice and stir constantly until it is almost fully absorbed. continue adding a ladle of broth at a time, allowing the rice to absorb most of the moisture before adding more fluid.
  6. continue cooking and stirring for about 20-30 minutes until desired consistency. the rice should not be overcooked or overly mushy, but the starches from the rice should release into the broth creating a creamy, saucy texture.
  7. once the rice is fully cooked, stir in crumbled goat cheese and the pre-cooked zucchini. salt and pepper to taste. serve with a sprinkling of grated parmesan.

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