1 pkg. (5.3oz) Chavrie Basil and Roasted Garlic Goat Cheese
5 C Chicken stock or broth
1 Tbsp. Olive oil
½ C Minced onion
1 cup Arborio rice
½ C White wine
2 tsp. Flat leaf parsley finely chopped
2 Tbsp. Pesto
5 min
4-5
easy
Recipe
Bring chicken stock to a boil over high heat. Reduce the heat to low and keep warm.
Heat olive oil in a thick-bottomed saucepan.
Add minced onions and cook until translucent.
Pour in the arborio rice, cook for 4 minutes, stirring until well coated.
Turn the heat to high and add the white wine, simmer until mostly absorbed.
Add the hot stock 1/2 cup at a time, stirring constantly until absorbed by the rice. Continue to add stock 1/2 cup at a time, stirring to release the starch. Check rice for doneness after 18 minutes, rice should be al dente but cooked through.
5 min
4-5
easy
4.60 out of 5 
