Lowfat: Creamy Goat Cheese Risotto

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* Exported from MasterCook II *

 

Creamy Goat Cheese Risotto

 

Recipe By : New Vegetarian Cuisine/Prevention Mag

Serving Size : 4 Preparation Time :0:10

Categories : Grains Lowfat

 

Amount Measure Ingredient -- Preparation Method

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1 cup boiling water

1/2 cup sun-dried tomatoes

6 cups low-sodium vegetable stock

1 tablespoon olive oil

1/2 cup chopped scallions

1 1/2 cups arborio rice

1/4 cup chopped fresh basil

1/4 teaspoon freshly ground black pepper

2 ounces goat cheese -- shredded

 

1. In a small bowl, combine the water and tomatoes. Let stand for 2

minutes. Drain, reserving the soaking liquid. Chop the tomatoes and

set aside.

 

2. Bring the stock to a boil in a 2-quart saucepan; reduce the heat

to low and keep at a low simmer.

 

3. In a 3- or 4-quart saucepan over medium heat, warm the oil. Add

the scallions; cook, stirring constantly, for 2 minutes or until

tender. Add the rice; stir until coated with oil.

 

4. Start adding the stock 1 Tbsp at a time. Allow each tablespoonful

to be absorbed before adding the next, but never allow the rice to

become dry. When the stock has been half used, after about 15

minutes, stir in the tomatoes, basil, pepper and 2 tablespoons of the

reserved tomato soaking liquid. Continue adding stock for another 12

to 15 minutes, or until the rice is creamy and the grains are firm

but not hard (you might not need all the stock.)

 

5. Remove the pan from the heat; stir in the goat cheese until melted.

 

Per serv: 401 cals, 7.1 g fat (16% of cals), 1.4 g fiber, 7 mg chol,

166 mg sod

 

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NOTES : This rich and creamy dish is worth all the stirring needed to

make authentic risotto. You'll find that the goat cheese melts best

if you shred it coarsely before incorporating it into the rice.