Tart n’ Tangy Lemon Goat Cheese Risotto

I would like to think that even Gordon Ramsay himself (Hell’s Kitchen reference, for those that don’t watch) would approve of this lemon and goat cheese risotto. I may be delusional about that, but it sure is a delicious side dish for brightening up any plate. This tart n’ tangy dish is probably not for those picky eaters, but adventurous eaters will enjoy the bright, tangy lemon flavor complement by the salty, creaminess of the goat cheese. Make sure to serve this lemon and goat cheese risotto with a fantastic main dish so it won’t overwhelm.

Serving Size:
4 Servings
Time:
30 Minutes
Difficulty:
Hard


Ingredients

  • 1/2 cup Arborio Pasta, uncooked
  • 1 Lemon, juiced
  • 1 1/4 cups Vegetable Broth
  • 2 tsp Garlic Powder
  • 2 tbsp Goat Cheese, crumbled
  • 1 cup Dandelion Greens, chopped
  • Salt/Pepper to Taste

Directions

  1. Spray medium saucepan with cooking spray.
  2. Toast Arborio pasta for 5-10 minutes on medium, until light brown (make sure it doesn’t burn!).
  3. In a small bowl, whisk lemon juice, veggie broth, garlic powder, and salt/pepper.
  4. Add 1/3 of the mixture to the pasta, stirring occasionally until liquid is gone.
  5. Repeat twice until liquid is gone.
  6. Add greens and cook 2-3 minutes until lightly wilted.
  7. Remove from heat and serve.
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