Make Goat Cheese and Carrot Risotto

Goat Cheese and Carrot Risotto

Ingredients:

- 90g hard goat cheese, crumbled
- 1/2 cup white wine
- 2 cups carrots, diced
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 brazil nut, chopped
- Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.

2. Add carrots and cook for an additional 5 minutes.

3. Add Arborio rice and stir to coat with oil.

4. Pour in white wine and stir until absorbed.

5. Add vegetable broth, 1 cup at a time, stirring until absorbed before adding the next cup.

6. Once all the broth has been added, reduce heat to low and simmer for 20 minutes, stirring occasionally.

7. Add crumbled goat cheese and brazil nut and stir until cheese is melted.

8. Season with salt and pepper, to taste.

9. Serve hot. Enjoy!