Sun-Dried Tomato Risotto With Goat Cheese

1. 1

   Boil the vegetable broth, and set aside.

2. 2

   Saute the onion in the butter. When browned, add the rice.

3. 3

   Fry a little, and add white wine. Cook until wine evaporates.

4. 4

   Add the broth slowly, as needed, one ladle at a time, without covering all the rice, and stir until it completely evaporates.

5. 5

   Do this until there is no more broth, or until the rice is cooked, 25 minutes at the most.

6. 6

   Just before the rice finishes cooking, season with salt and pepper, and add the dried tomatoes, and goat cheese in pieces.

7. 7

   Stir well, and remove from heat.

8. 8

   Serve immediately, still hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.