This cozy risotto boasts bold flavors and a creamy texture perfect for any time of year. To make it, arborio rice is cooked with vegetable stock and white wine until tender, then tossed with butter, Parmesan, and fresh basil. On top there’s a smattering of jammy black pepper and thyme onions with a delectable crumble of goat cheese. Honey-roasted carrots provide a sweet, satisfying side.

Ingredients: carrots, water, onions, arborio rice, goat cheese crumbles (pasteurized goat's milk, cheese cultures, enzymes, natamycin (natural mold and yeast inhibitor)), chardonnay wine, olive oil, grated parmesan cheese (milk, cheese cultures, salt, enzymes), soft goat cheese (whole pasteurized goat milk, salt, cheese culture, enzymes), honey, green onions, unsalted butter, garlic, mirepoix concentrate (water, sea salt, vegetable stock (carrot, celery and onion stocks), carrot stock, tapioca starch, cabbage juice concentrate, celery stock, onion stock, natural flavors, mushroom stock, tomato paste), sea salt, toasted garlic powder, basil, nutritional yeast flakes (dried yeast, niacin, pyridoxine hydrochloride (b6), riboflavin, thiamine hydrochloride, (thiamine), folic acid, cobalamin (b12)), smoked black pepper, thyme, black pepper