This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Same old slippers, Same old rice, Same old glimpse of paradise."
-William James Lampton, Poet
Risotto dishes are so quick and simple but there’s endless variations. I have been cooking this one for years when I am just not ready to make something new or am in a rush. I was reminded by Morgan (my wife) that I should make it available so here it is. Quick, easy, elegant but so warm and comforting.
The French call goat cheese "chevre" since the French word for goat is (you guessed it) "chevre". The goat cheese in most of these recipes is a soft or semi-soft goat cheese. The cheese is often in the shape of a log and most of them have about 6 grams of fat per ounce of cheese.
1 ounce goat cheese = 80 calories, 6g fat, 4.5g sat fat, 0g mono fat, 5g protein, 0g carbohydrates, 130mg sodium, 20mg cholesterol
Servings = 2 | Serving size =about 2 1/2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
|1 tsp||olive oil|
|2 cloves||garlic (sliced)|
|1/4 cup||pumpkin seeds|
|1 large||leek (cleaned and sliced into half rounds)|
|1/2 cup||arborio rice|
|3 1/2 cups||water|
|1/2 cup||white wine|
|1/4 tsp||dried tarragon|
|2 ounces||semi soft goat cheese|
|fresh ground black pepper (to taste)|
|1 ounce||Parmigiano-Reggiano (grated)|
Place the olive oil in a large skillet over medium heat. Add the sliced garlic and pumpkin seeds and cook, stirring frequently, until the garlic begins to soften. Reduce the heat if the garlic is cooking too fast. If it turns brown, the garlic will be bitter.
Add the sliced leeks and cook over medium heat for about 5 minutes until they begin to soften. Add the arborio rice and stir for about 2 minutes.
Add the water, white wine and tarragon and reduce the heat to medium-low so that the dish is simmering. Cook for about 15 minutes until the rice is just tender. Add more water 1/4 cup at a time as needed to let the rice cook, but when it is done there should be almost no liquid left.
Add the goat cheese, salt and pepper. Stir gently so that the goat cheese melts. Add the parmesan and stir gently. Serve.
Serving size = about 2 1/2 cups
Servings = 2
Amount Per Serving
|Calories 575||Calories from Fat 176|
|% Daily Value|
|Total Fat 20g||31%|
|Saturated Fat 8g||42%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 69g||23%|
|Dietary Fiber 5g||21%|
|Vitamin A 64%||Vitamin C 35%|
|Calcium 32%||Iron 50%|
|Vitamin K 90 mcg||Potassium 549 mg|
|Magnesium 168 mg|