Goat Cheese Risotto


We had this recipe last week, and while it is absolutely the best when served fresh, it was still crave-worthy as leftovers a few days later.
DSC_0143
Kitchen Sink Risotto
From The Naked Chef Takes off by Jamie Oliver

Ingredients

  • Basic Risotto Recipe
  • 2 handfuls of fresh thyme (make sure to remove the stems!)
  • 4 oz grated pecorino cheese
  • 4 slices prosciutto
  • 5 oz goat’s cheese
 
Instructions:
At step three add the lemon thyme.

During step four when you stir in the butter and parmesan add the pecorino.

After the risotto has set for 2 minutes rip of the prosciutto slices and lay them across the risotto and crumble the goat’s cheese and sprinkle over the risotto.

Nutritionals(Serves 6 (10oz servings)): cals: 541 fat: 23,carbs:54 ,fiber: 1.6, protein 25.8

To reduce cals, I recommend halving the servings to 5oz. or removing the prosciutto and goats cheese.  It’s good without!
DSC_0127