Easy for Entertaining
Goat Cheese Risotto with Grape Tomatoes
Roasted Green Beans
Ingredients
- 2 Tbsp olive oil
- 1 cup finely chopped onion
- 1½ cups uncooked Arborio rice
- ½ cup dry white wine (or use more broth)
- 6 cups vegetable broth, warmed
- 1 pint grape tomatoes, cut in half
- 1 (6-oz) pkg crumbled goat cheese
Instructions
- Heat oil in large saucepan over medium-high heat. Add add onion, cook 3 minutes or until tender. Add rice; sauté 1 minute. Stir in wine, and cook until liquid evaporates.
- Add broth, ½ cup at a time, stirring constantly after each addition. Continue adding broth mixture and cooking until rice is al dente, about 20 to 30 minutes total.
- Season with salt and pepper to taste; top with tomatoes, and sprinkle with cheese.
Side Dish Ingredients
- 1½ lb green beans, trimmed
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Place a large rimmed baking sheet in the oven. Preheat oven and pan to 450°F.
- Toss green beans with olive oil, salt and pepper; spread in a single layer on heated pan. Roast 10 to 12 minutes, stirring after 5 minutes, or until beans are browned.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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