Creamy carrot goat cheese risotto

1. In a medium sized pot, bring the goat milk up to a simmer. Once at a simmer, reduce to low and cover. This is the broth we’ll use to make the risotto. It needs to be warm when you start cooking.
In a separate, large soup pot, saute onion on medium low heat in 3-tablespoons butter for 2-3 minutes. You want the onion softened but not browned.
Add rice and combine with onion and butter, allowing it to toast slightly on the outside (about 1-2 minutes).
Turn heat back up, to medium, and add 1 cup white wine. Continue stirring until wine has reduced and absorbed into the rice.
Stir in the minced carrots and thyme.
Add a soup ladle (approximately ½ cup) of the warmed goat milk, continually stirring, as the rice absorbs the broth. Each time it looks like the rice has soaked up the broth, you add another ladle of broth and keep stirring. It will take about 20 minutes total to cook the risotto repeating this process.
When the rice is al dente (still has a bite to the tooth), add 2 teaspoons salt and check for seasoning (add more as desired).
Turn off the heat, add crumbled goat cheese, and stir into the risotto. Serve immediately with a sprinkle of chopped parsley and enjoy!