Goat Cheese and Vegetable Risotto

This is pretty indulgent. We are talking mac and cheese for grown ups here. It was perfection on this cloudy day along with a buffalo sirloin that we threw in the sous vide for a couple of hours and finished on the grill. This recipe is unchanged from Simply Organic.

Ingredients

4 cups chicken broth
2 tablespoons evoo
1 fennel bulb, thinly sliced
2 garlic cloves
1 cup Arborio rice
4 oz goat cheese
1 bag frozen peas
2 tomatoes chopped
2 tablespoons fresh basil

Instructions

1. Heat broth in a sauce pan to a simmer. 
2. Heat evoo in heavy pot and add fennel, garlic, and rice; cook for 5 minutes. 
3. Add the broth 1/2 cup at a time for 20 minutes. 
4. Stir remaining ingredients and cook for 2 minutes. 

 

Buffalo Sirloin

Right out of the sous vide at 132 degrees for 2.5 hours