Southern Risotto

Directions

1. 1
   Melt the coconut oil in a 10-inch, high-sided saute pan over medium heat.
2. 2
   Add the brown rice, stir to coat, and allow to toast, about 1 minute.
3. 3
   Carefully (in case it flames) add the 1/4 cup bourbon, stirring to fully incorporate.
4. 4
   Once the bourbon is mostly absorbed, add the broth, 1/2 cup at a time, stirring constantly.
5. 5
   Wait until the liquid has evaporated, before adding another 1/2 cup.
6. 6
   (You will have to babysit this a bit, but just be patient.)
7. 7
   After you have added about 4 cups of the broth, add the broccoli, asparagus and peas.
8. 8
   Continue adding the broth in 1/2 cup increments; you will notice the mixture starting to thicken.
9. 9
   Stir and add the remaining broth.
10. 10
    When the rice is tender, after about 45 minutes, stir in the goat cheese, orange zest, orange juice, and the remaining 1 tablespoon bourbon.
11. 11
    Season to taste with salt and pepper.
12. 12
    Serve immediately.