A flavorful, creamy and low-lactose risotto made with goat cheese.
2 tablespoons extra virgin olive oil
2 shallots or 1 medium yellow onion, diced
4 cloves garlic, minced
1 cup rice (not instant)
1/2 cup dry white wine
2 1/2 cups vegetable stock
1/2 cup goat cheese, finely crumbled
1 bunch fresh basil, stems removed and roughly chopped or torn
Salt and pepper to taste
In a large skillet, heat the olive oil over medium-high heat. Add the shallots/onions and garlic. Saute until soft and lightly browned.
Add the rice and stir to coat. Toast for about 90 seconds to 2 minutes.
Add white wine and stir. When all the wine is absorbed, add the vegetable stock 1/4 cup at a time, stirring continuously. Do not add the next 1/4 cup until the previous has been fully absorbed!
Once the rice is tender, add the goat cheese, chopped basil and juice from the lemon. Stir to combine.
Remove from heat. Add salt and pepper to taste and let rest for approximately 5 minutes.
Garnish with additional basil if desired.
Contributed by Nikela Volunteer Kelsey Vawter