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🍽️ Creamy Risotto with Grilled Goat Cheese, Arugula, and Sun-Dried Tomatoes

580 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 4 tbsp olive oil
• 300 g risotto rice
• 200 ml dry white wine
• 800 ml vegetable broth
• 1 handful arugula
• 50 g dried tomatoes (preserved in oil)
• 100 g freshly grated goat cheese
• 1 tbsp butter
• salt
• pepper (from the mill)
• 4 slices goat cheese (log)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Peel the shallot and chop it finely.
3. 3. Heat 2 tablespoons of oil in a large pan.
4. 4. Add the shallots to the hot oil and sauté them briefly.
5. 5. Add the risotto rice and stir until it looks slightly translucent.
6. 6. Deglaze the rice with the white wine and stir.
7. 7. Pour the vegetable broth into the rice gradually.
8. 8. Cook the risotto for about 20 minutes, stirring occasionally.
9. 9. The rice should be al dente and the mixture creamy.
10. 10. Wash the arugula and dry it thoroughly.
11. 11. Remove coarse stems from the arugula and chop it roughly.
12. 12. Drain the sun-dried tomatoes.
13. 13. Cut the tomatoes into thin strips.
14. 14. Add the grated goat cheese, butter, tomatoes, and arugula to the finished risotto.
15. 15. Mix everything well and season with salt and pepper.
16. 16. Brush the remaining goat cheese with the remaining oil.
17. 17. Place the cheese on a baking sheet.
18. 18. Grill the cheese in the preheated oven for 1 to 2 minutes.
19. 19. The cheese should be baked until golden brown.
20. 20. Place the grilled cheese on top of the risotto.
21. 21. Serve the dish immediately.

Nutrition per serving

• kcal: 580
• Protein: 18 g · Fett/Fat: 26 g · Carbs: 59 g