Winner, Winner Risotto For Dinner!

You know you have a winning recipe when the conversation over dinner goes like this...

The Hus: "Wow this corn stuff so AMAZING!"
Me: "Corn Stuff?!... It's not "stuff", it's goat cheese risotto"
The Hus (giving me a weird look): "Whatever, its delicious. Is there more!?"
Me: "Yes, but it's my lunch for tomorrow......."
The Hus: "Forget you having leftovers for lunch tomorrow, you can go hungry, I'm going to eat the rest now".

With that, I am lunch-less today.
     ...Gotta love the man in my life.

On a brighter note, I do have a winning recipe to share that was 100% husband approved!

With a reaction from my husband like that, you can bet that I will be making this recipe again, and again, and again!

Goat Cheese and Sweet Corn Risotto

Ingredients:

2 Cups Absorbio Rice

4 Cups Water

1 Can Sweet Creamed Corn, No Salt Added

1 Medium Onion, Sliced

1 Vegetable Bouillon Cube

2 Cloves Garlic, Minced

2 Tsp. Fresh Thyme (1 Tsp. Dried Thyme)

1/2 Tsp. Sea Salt

1/2 Tsp. Black Pepper

2 Ounces Goat Cheese

1 Tbsp. Butter, Unsalted

Directions:

1. In large saute pan add butter, onion, garlic, and rice; stir and let cook 3-5 minutes over medium heat.

2. Add vegetable bouillon cube, salt, pepper, thyme, and 1/2 cup water; as water dissolves continue to stir risotto and add an additional 1/2 cup water in intervals until all water is used/absorbed, rise is soft, and vegetable bouillon cube is dissolved (about 15 minutes).

3. Add creamed corn and let simmer 5-7 additional minutes, stirring continuously, so liquid absorbs; add goat cheese and stir to combine.

What should be left is a large pot full of creamy, dreamy, goat cheese risotto.

D-E-L-I-C-I-O-U-S

I wish I had leftovers for lunch!

Are you a fan of goat's cheese?
     ...If you have never tried Goat Cheese please do; Don't knock it until you've tried it!

If You Like This Recipe, You Might Also Like:
    Creamy Corn Risotto
    "Mock" Risotto
    Oven Baked Risotto Stuffed Tomatoes