I still had some Goose in the freezer from when we bought one and broke it down into various cuts of meat. So, we defrosted some and decided to make something rich and hearty with it! Immediately, our minds turned to a risotto, figuring we could build a wholesome rice dish with the meat and vegetables!
In the end, this dish turned out exactly as we hoped: Bursting with flavour and nutritional balance! All that said, this dish is very customizable…have fun playing with different vegetable combos! We think chopped spinach, kale, arugula, or even green peppers could be great in here too depending on what you’re in the mood for.
Time: 75 Minutes
Ingredients (3-4 servings):
- Goose Breast
- Onion
- Garlic
- Peas
- Mushrooms
- Mustard Seeds
- 1 Cup Arborio Rice
- 6 Cups Vegetable or Beef Stock
- 2-4 oz Gouda Cheese
- Black or White Pepper
Method:
- Peel and dice your onions and garlic.
- Heat some olive oil or butter in a large pan with vertical sides. Then, add your garlic and onions to the pot along with your mustard seeds.
- Bring your stock to a simmer in a different pot, and add your black or white pepper.
- As your garlic and onions cook, slice your other veggies, and set them aside.
- Remove the skin from your goose meat, and cut it into cubes.
- When your onions turn opaque, add your other veggies and your goose meat. Cook until the meat browns.
- Add your Arborio Rice into the pot, and stir to combine. Let sit until the rice changes from white to slightly opaque.
- Add about 1.5 cups of your stock into your rice/meat/veggies pan. Cover, and wait for the rice to absorb the water.
- Add another 1.5 cups of stock into your rice, and allow it to be absorbed. Keep doing this until all of your stock is incorporated into your risotto.
- Towards the end of your cooking time, grate your gouda, and add it to your risotto. Stir it in as it melts to fully incorporate it.
- Plate, devour, and enjoy!
