Honey & Walnut Goat Cheese Risotto

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Honey & Walnut Goat Cheese Risotto
2 tsp. olive oil 1 cup onion, chopped 1 cup Arborio rice 1 Tbs. fresh ginger, peeled & minced ½ cup dry white wine 1 Tbs. honey (preferably a dark variety such as locust) ½ cup water ¼ tsp. fine sea salt 14 ½ oz. can vegetable broth 4 oz. crumbled goat cheese ⅓ cup walnuts, chopped & toasted
Heat oil in a thick pan on medium-high. Add onion and sauté three minutes. Add rice and ginger, and sauté for one minute. Pour in wine, and cook three minutes or until liquid is nearly absorbed, stirring constantly. Stir in honey, water, salt, and broth, then bring to a boil. Cover, reduce heat, and simmer for 20 minutes, stirring occasionally. Add cheese, stirring until it melts and is well-blended. Add walnuts. Serve warm.