Leek Risotto with Goat Cheese

4.5 to 5 cups unsalted vegetable broth

2 tablespoons butter, divided

1.5 tablespoons olive oil, divided

1 large leek, cut in half lengthwise and sliced thinly into half moons (white, light green and tender darker green parts only, not the tougher dark green part), about 2 cups. Rinse well and drain before using as leek can contain debris/dirt between the layers.

2 cloves garlic, minced

1 teaspoon salt, divided

½ teaspoon freshly ground black pepper, divided

1 cup arborio rice

½ cup white wine

½ teaspoon Herbes de Provence, or dried thyme or sage

1.5 tablespoons herb or chive goat cheese (or regular)

subheading: Garnish Ideas (optional):

Fresh parsley, roughly chopped

Green onion, sliced thinly

Chives, minced

Toasted pine nuts

Lemon zest

Directions at girlheartfood.com

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