Baked Risotto With Goat Cheese and Corn
8 ingredients
7 steps
Ingredients
- 1 14 cups arborio rice
- 4 cups vegetable broth
- 12 cup white wine
- 2 garlic cloves (diced)
- 4 ounces goat cheese (crumbled)
- 12 cup corn kernel (thawed if frozen)
- garlic salt (to taste)
- 14 cup parmesan cheese
Directions
-
1Preheat oven to 375 degrees.
-
2Combine rice, stock, garlic and garlic powder in 2- or 3-quart casserole dish.
-
3Cover and bake for 60 minutes, stirring every 15 minutes.
-
4At third stirring, add wine.
-
5Continue to cook until rice is creamy.
-
6Stir in goat cheese and corn.
-
7Place in serving bowls and top each with Parmesan.
Products Matching These Ingredients
Canola Harvest® Original Vegetable Oil Spread Tub
Canola Harvest
E NOVA 4
Bone broth powder
Left coast
NOVA 4
Anthony's Textured Vegetable Protein
Anthony's
A NOVA 1
Roasted Chicken + Herb Flavour Collagen Bone Broth
Isagenix
E NOVA 4
Cauliflower & Broccoli Vegetable Patties
Trader Joe's
NOVA 3
Teriyaki beef with pineapple rice
B NOVA 4
Taami Elite, Milk Choolate Bar, Puffed Rice And Nougat-Caramel Cream
Keepsake
NOVA 4
Rice Krispies
Kellogg's
Broth, beef
Spartan
C NOVA 4
Arborio bold medium grain rice
B NOVA 1
Parmesan risotto arborio rice with seasoning packet
E NOVA 4
Portobello mushroom risotto arborio rice with seasoning packet
D NOVA 4
More Recipes to Try
Root Vegetables (Steamed)
6 ingredients
Stuffed Oysters
10 ingredients
Sparkling Wine Cocktail; Raspberries & Chambord
4 ingredients
Italian Pepper And Sausage Dinner
14 ingredients
Maple Baked Bacon
2 ingredients
Neiman Marcus Chicken Salad
8 ingredients
Pork With Pea Pods
8 ingredients
Awesome Sloppy Joes
10 ingredients
Southwestern Summertime Quinoa Salad
14 ingredients
Maple Brownies
11 ingredients
Emeril'S Mexican Breakfast Casserole
19 ingredients
Chocolate Caramel Crispy Cakes
3 ingredients