Zucchini Chevre Risotto

3 Dec

Excited to get back in the kitchen! Tonight I made a vegetarian dinner: Zucchini and Chevre (goat cheese) risotto. I had some goat cheese in the fridge and some leftover arborio rice so it was easy. I basically used this recipe but I added some white wine (Chardonnay) to the stock.

Sauteed up the zucchini in EVOO.

Cook the rice with onion, garlic.

Then add the liquid, stock, wine, water.

Cover for about 15 minutes. Don’t forget to stir it every few minutes so the rice doesn’t stick.

Yum! Super creamy and delicious!

The Stinks has found a new place to nap: my large glass bowl from Crate and Barrel. Bad kitty!

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