Sometimes dinner just has to be made of random things found in the kitchen. This is normal. Most of the time for us that means bean burritos or velveeta shells and cheese. This week, though, we hit the jackpot. This dinner couldn’t have been better if I’d planned it a month in advance. And, even better, it fits right in with our From the Garden & Farm summer series!
We had just roasted cherry tomatoes from our garden and I wanted to use them somehow. I happened to have some rice, goat cheese, leftover chicken stock and an old bottle of dry white wine on hand. Enter the star of the show: risotto. We make risotto often. It’s pretty simple and always delicious. You should give it a try!
Creamy Risotto with Goat Cheese and Roasted Tomatoes
1 shallot, diced
1 tsp minced garlic
1 tablespoon olive oil
1 1/2 cups Arborio Rice (We actually use a nice, high quality, short grain regular rice – works great and costs much less!)
1 cup dry white wine
4 cups chicken stock (you could also use veggie stock if you want this to be vegetarian friendly)
4 tablespoons goat cheese
1 cup roasted cherry tomatoes (see yesterday’s post for a quick how-to)
In a large non-stick skillet (I use my braiser by Le Creuset), heat olive oil and sauté shallot and garlic. Add in rice and toast for about 2 minutes. Stir in white wine. Continue to stir until nearly all liquid has been absorbed. Repeat with chicken stock, one cup at a time, until rice is cooked through and creamy. Stir in goat cheese (reserving a few crumbled for garnish). Serve is bowls topped with roasted tomatoes.