Goat Cheese-Tarragon Risotto

Goat Cheese-Tarragon Risotto


1/2 cup arborio rice

1/2 small onion--chopped

1 clove garlic--minced

2 teaspoons Earth Balance (or butter)

1 tablespoon olive oil

1/2 cup dry white wine

1 1/2 - 3 cups vegetable broth (you may not use all of the broth)

~1-2 ounces goat cheese

bunch of tarragon

salt/white pepper


*Chop onion, mince garlic. Heat Earth Balance (or butter) and olive oil in a medium sauce pan over medium heat. Sweat the onion for approximately 10 minutes. Add the garlic, a pinch of salt, and a pinch of pepper. Cook 2 minutes.

* Add your rice to the pan. Saute the rice with the onion and garlic for 2-3 minutes. Stirring frequently. Stir in the wine. Keep stirring until the wine is absorbed by the rice. Stir in 1/2 cup of broth. Keep stirring until the rice has absorbed all of the broth. Then add another 1/2 cup or broth. After adding 1 1/2 cups of broth, taste the risotto for doneness (it should be al dente and creamy... not mushy). Add more broth, if necessary. (I used 2 cups of broth). Once the risotto is cooked and tender, add goat cheese in crumbles and freshly chopped tarragon. Adjust seasoning and garnish with fresh tarragon and goat cheese crumbles.