The Pioneer Woman Tasty Kitchen
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Hatch Chile and Goat Cheese Risotto

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Hatch chiles are in season! This dish combines the warmth of hatch chiles with the creamy, tanginess of goat cheese. A perfect pair!

Ingredients

  • 2 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • ½ whole White Onion, Chopped Or Food Processed
  • 3 whole Hatch Chile Peppers (2 Mild, One Hot)
  • 1 clove Garlic, Chopped
  • 1 cup Risotto Rice
  • 3 cups Chicken Stock
  • 4 ounces, weight Goat Cheese
  • 1 Tablespoon Half-and-half
  • 1 dash Salt And Pepper

Preparation

In a large saucepan over medium heat, combine butter and olive oil. Once butter is melted, add onion, peppers, and garlic. Saute for about 5 minutes. Add risotto rice, stir and saute for about two minutes.

Now, time for the arm workout.

Add in 1 cup of chicken stock. Continue stirring until it is absorbed. Repeat this process, adding one cup at a time, until the risotto is a creamy smooth texture, with no bite to it. Once the liquid is all absorbed, turn heat to low.

Stir in goat cheese and half-and-half. Add salt and pepper to taste.

I had green onions, additional goat cheese, and hatch peppers on the side so you could sprinkle on a little more if desired. You can also used roasted hatch peppers to get a deeper pepper flavor and a milder heat.

This recipe was selected as a finalist for the Central Market hatch chile pepper contest. It didn’t win, but came in close at second!

2 Comments

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Lindsey on 9.12.2011

I’m so glad you liked it! I’m sad hatch chile season is over because I really loved this risotto. I’ll be substituting other peppers until it is hatch time again.

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Meredith {In Sock Monkey Slippers} on 8.29.2011

You’re after my heart, lady! will have to make this.

One Review

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megandlou on 9.8.2011

This risotto is delicious! My husband LOVES hatch chile season and bought some extras at Central Market. I am so glad I found this recipe – it was really excellent and the goat cheese went really well with the hatch and onion. So creamy. The only modification I made is that I pour the broth in a 1/2 cup at a time instead of a cup when I make risotto. The recipe turned out great and we served with chicken in a roasted garlic marinade – yum! Not at all surprised this placed in the hatch chile festival!

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