Goat Cheese Risotto
With Roasted Red Peppers
by Andrea Alden
- 1 red pepper
- 1 medium onion
- 3 cloves garlic
- 2 tsp coconut oil
- 1 cup of rice, basmati or Arborio are great for this
- 4 cups of hot vegetable stock
- 3 oz, about ½ cup of goat cheese
- ¼ cup gruyere cheese, shredded
- salt and pepper to taste
- chopped fresh chives and basil
- fresh parmesan cheese for garnish
Preheat the infrared side burner on your grill, ignore this step if you have a range side burner. Place the red pepper directly onto the cooking grid of the side burner, over direct heat on the main grill if you don’t have a side burner, or carefully use tongs to char the pepper over the range side burner of your grill. Do the same with the onion, until grill marks form.
Once cool enough to handle, chop the pepper and onion, mince the garlic.
Place the Napoleon Stainless Steel Wok over the side burner of your grill and turn the heat to medium. Add 1 tsp. of oil and cook until the onions are completely softened. Add the other teaspoon of oil, then the rice and garlic. Toast the rice for about a minute, it will become nutty and fragrant.
Use a ladle, or measuring cup and add about 1/3 to ½ cup of vegetable stock at a time to the wok. Stir and simmer until the liquid is nearly completely absorbed before adding another scoop. Continue adding vegetable stock to the rice until the rice is cooked through and creamy.
Add the roasted red pepper, goat cheese, and gruyere, stirring until mixed in and melted. Season to taste with salt and freshly ground pepper. Serve garnished with chives, basil and curls of fresh parmesan cheese.
Goat Cheese Risotto is delightful. You won’t even realize that you aren’t eating a fully meaty meal. The creamy goat cheese and roasted red pepper combine in this savory-sweet experience. Just typing about this now, I want more of this creamy-gooey-cheesy dish! It’s perfect for chilly days for sure! What do you eat on chilly days? Happy Grilling!