Guinness Risotto With Goat Cheese And Thyme

Guinness Risotto With Goat Cheese And Thyme

What do you do with left over Guinness from Saint Patrick’s Day? Why get creative of course! Throw in a little goat cheese and a few veggies and you’ve got a risotto that is to die for!

What You’ll Need:
2 tablespoons of butter
2 tablespoons of extra virgin olive oil
1 small onion, chopped
1 small package of button mushrooms, sliced
Sea salt
Freshly ground black pepper
1 teaspoon of dried thyme
1 – 15 ounce package of Arborio rice
1 cup of frozen mixed vegetables
2 cups of frozen green peas
1 – 11.2 ounce bottle of Guinness
Water (4-6 cups)
1/2 cup of Parmesan cheese
1 – 5 ounce package of goat cheese, crumbled

Note: If you’ve never cooked risotto before, don’t be intimidated by this dish! It has an aura about it, but it’s really quite easy to make. Basically you just keep adding liquid. The liquid is almost absorbed and you keep adding more 1 or 2 cups at a time until the risotto is tender and ready to serve.

In a large pan saute onion and mushroom with sea salt, black pepper and thyme until veggies are tender. Add Arborio rice and let cook 1-2 minutes to slightly toast the grains. Stir in mixed veggies, peas and the bottle of Guinness. Cook until liquid mostly evaporates and then add 1-2 cups of water to cover grains. Cook again until liquid evaporates and keep repeating this step until risotto is fully cooked and tender. Once the risotto is fully cooked remove from heat and stir in Parmesan and goat cheese until smooth and melted. Serve immediately.

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