Goats Cheese And Roasted Peppers Risotto Food

ROASTED PEPPER AND GOAT CHEESE BRUSCHETTA

Roasted Pepper and Goat Cheese Bruschetta image

Provided by Ayesha Curry

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 baguette, sliced on the bias about 1/2-inch thick
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 tablespoons red wine vinegar
1 tablespoon honey
2 teaspoons chopped fresh thyme
Pinch red pepper flakes
One 16-ounce jar roasted red peppers (or a mix of red and yellow), drained and thinly sliced
1 shallot, minced
2 tablespoons chopped fresh Italian parsley
One 6-ounce log fresh goat cheese, at room temperature
Microgreens, for garnish

Steps:

Preheat the oven to 400 degrees F. Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper. Place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes.
Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate.
Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve.

GOATS CHEESE AND ROASTED PEPPERS RISOTTO

Goats Cheese and Roasted Peppers Risotto image

Risotto is the ultimate comfort food; thick, creamy and warming. The blend of creamy goats cheese and sweet red peppers are devine!

Provided by Feed_Me

Categories Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 liters of hot vegetable stock
1 finely chopped onion
2 garlic cloves, crushed
250 g arborio rice
150 ml minimum white wine, preferably dry
25 g butter
good quality olive oil
black pepper
2 red peppers
200 g of crumbled goat cheese

Steps:

Take the peppers and roast or grill them until the flesh is soft, the skin charred and they have a lovely smoky texture. Next put them into a food bag and seal tightly. As they cool the skin will become loose and be easy to peel off. Chop the flesh roughly and put to one side.
In a saucepan, put olive oil, butter and the chopped onion and fry over a low heat until soft and translucent. While this is cooking, make up the stock, remembering to use boiling water.
When the onions are cooked, stir in the risotto rice, making sure that it is becomes completely covered in oil. The grains should glisten. Allow the rice to toast for a couple of minutes and add the wine and a quarter of the hot stock. Stir and then bring the mixture to the boil, before reducing the heat so it bubbles contentedly.
The secret to a good creamy risotto is to add the stock gradually, stirring the mixture occasionally until the liquid is absorbed and then adding some more. Continue in this way, until all the stock is used up and the grains still have a little bite to them.
Finally stir in the desired combination of goats' cheese, roasted red peppers. Season to taste and transfer to a hot dish to serve.

Nutrition Facts : Calories 510.1, Fat 20.5, SaturatedFat 13.6, Cholesterol 52.9, Sodium 298, Carbohydrate 58.6, Fiber 3.4, Sugar 5.3, Protein 15.9

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