Parsley and goat's cheese risotto

Daniel and I were at Slottsträdgården Kafé the other day. It's a lovely café close to where we live that uses mostly ingredients grown in their garden. They had a delicious parsley and goat's cheese risotto which was by far the best risotto I've ever tasted. We had to try to work it out at home! We looked in our recipe book 'The Complete Italian Vegetarian Cookbook' for some help. We used the Risotto with Spinach and Herbs as a guide and halved the amounts which was a mistake! I will use the full amounts because half is far too little unless it's being served with something else. It was close enough to the one in the café to be very tasty but their's was still better. I hope you can try it out (theirs or this one). 

Ingredients

6 cups of vegetable stock

2 tablespoons extra-virgin olive oil

2 medium onions, minced

1.5 cups arborio rice

0.5 cup dry white wine

minced fresh parsley

minced fresh basil

generous amount of goats cheese

pepper 

Method

1. Bring the stock up to a simmer and then keep it warm at a low heat.

2. Heat the oil in a pan and add the onion. Cook till golden brown. Stir in the rice with a wooden spoon for about a minute. Pour in the wine and cook for 1 to 2 minutes.

3. Add a bit of the stock and stir until all the stock has been absorbed. Continue adding the stock in small amounts and stirring while the rice absorbs the liquid. When the rice looks/tastes almost fully cooked, add the herbs and continue with the stock until the rice is creamy and cooked.

4. Take the pan off the hob and stir in the goat's cheese. Add pepper to taste. Serve with cheese and herb garnish. :) YUM