Goat Cheese Risotto
Goat Cheese Risotto
Ingredients
- 2 tbsp extra virgin olive oil
- 1 tbsp butter
- 1 small onion about 1 cup diced
- 2 cloves garlic minced
- 1 c Arborio rice
- 3 c chicken broth
- 1 tsp salt
- 1 tsp ground black pepper
- ¼ c freshly grated parmesan cheese
Instructions
- Preheat the pressure cooker by selecting sauté.
- Add the olive oil, butter, and onions.
- Sauté 3 minutes.
- Add the rice and garlic and sauté 1 minute more.
- Add 3 c of chicken broth, salt, and pepper, and stir.
- Secure the lid and turn the pressure-release knob to a sealed position.
- Cook at high pressure for 5 minutes.
- When cooking is complete, use a quick release.
- Unplug the pressure cooker, stir in the Humble Goat Herb Goat
Notes
* Feel free to add Spring Peas, Asparagus chopped into 1-inch sections, Spinach or Mushrooms in step 5 to make a Spring Vegetable Risotto,
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