Sun-Dried Tomato Risotto With Goat Cheese

• 4 1/4 cups vegetable broth
• 1 chopped onion
• butter
• 1 1/4 cups risotto rice
• 1 cup white wine
• salt
• ground black pepper
• sun-dried tomatoes chopped, to taste
• 1 goat cheese Palhais

1. Boil the vegetable broth, and set aside.
2. Saute the onion in the butter. When browned, add the rice.
3. Fry a little, and add white wine. Cook until wine evaporates.
4. Add the broth slowly, as needed, one ladle at a time, without covering all the rice, and stir until it completely evaporates.
5. Do this until there is no more broth, or until the rice is cooked, 25 minutes at the most.
6. Just before the rice finishes cooking, season with salt and pepper, and add the dried tomatoes, and goat cheese in pieces.
7. Stir well, and remove from heat.
8. Serve immediately, still hot.

vegetable broth, onion, butter, risotto rice, white wine, salt, ground black pepper, tomatoes, goat cheese

Taken from www.yummly.com/recipe/Sun-dried-Tomato-Risotto-with-Goat-Cheese-898050 (may not work)