Red Wine And Goats Cheese Risotto With Caramelised Baby Onions Food
RED WINE AND GOATS CHEESE RISOTTO WITH CARAMELISED BABY ONIONS
Make and share this Red Wine and Goats Cheese Risotto With Caramelised Baby Onions recipe from Food.com.
Provided by Shuzbud
Categories Rice
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- For this recipe, once you have started the baby onions, go straight to the risotto so they cook simultaneously.
- For the baby onions, heat the olive oil in a small saucepan and add the onions, sugar and bourbon. Cover and cook over a very low heat, stirring occasionally, for 20-25 minutes. If the onions begin to dry out, add a tablespoon of water. You may need to uncover the pan during the last few minutes for the liquid to evaporate (if it has not evaporated by then, turn up the heat).
- Meanwhile, for the risotto, heat the oil in a skillet and add the onion. Cook for a few minutes then add the garlic.
- Add the risotto rice and stir well to coat with the oil.
- Add the red wine and stir until the wine has soaked in completely.
- Add the stock 1/2 a cup at a time, making sure the stock has been completely absorbed before you add more. This will take around 20 minutes. When all the stock is absorbed, taste the rice to make sure it is cooked but still firm. Remove from the heat.
- Save about a third of the goats cheese to crumble over the risotto. Stir the rest into the risotto.
- Put the risotto onto plates, top with the caramelised onions and crumbled goats cheese. Garnish with sprigs of thyme and serve!
Nutrition Facts : Calories 736.7, Fat 29.1, SaturatedFat 12.4, Cholesterol 32.7, Sodium 276.9, Carbohydrate 83.3, Fiber 4.5, Sugar 18.8, Protein 20.3
PUMPKIN AND GOAT'S CHEESE RISOTTO
Make and share this Pumpkin and Goat's Cheese Risotto recipe from Food.com.
Provided by Terese
Categories Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C.
- Place half the sage and all of the pumpkin and garlic in a shallow baking dish.
- Heat half the olive oil and half butter together until melted, pour over the pumpkin and toss to coat.
- Bake for 15 minutes, or until the pumpkin is tender.
- Remove from the oven, remove the pumpkin (set aside) and return the garlic to the oven for another 15 minutes.
- Remove and set aside.
- Meanwhile, heat the remaining oil and butter in a large, heavy-bottomed pan over medium heat.
- Add the onion and cook until soft.
- Add the rice and stir to coat well.
- Add the wine and stir until absorbed.
- Start adding the heated stock, a ladleful or two at a time, and stir constantly until the liquid has been absorbed.
- Continue adding the stock and stirring until the rice is plump and creamy, but still has bite.
- This should take 20-25 minutes.
- Season to taste and stir in the pumpkin-sage mixture and goat's cheese.
- Squeeze the roasted garlic out of its skin and stir through.
- Remove from heat and leave to sit for a couple of minutes before serving.
- Serve sprinkled with remaining sage and drizzled with extra virgin olive oil (optional).
Nutrition Facts : Calories 701.6, Fat 25.4, SaturatedFat 11.2, Cholesterol 38.7, Sodium 171.4, Carbohydrate 95, Fiber 4, Sugar 4.3, Protein 12.9
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