🍽️ Rucolarisotto with Goat Cheese

Name: Rucolarisotto with Goat Cheese
Total time: 30 min
Yield: 4 servings
Ingredients: Vegetable broth 1200 ml; Shallots 2 pcs.; Garlic cloves 1 pcs.; Olive oil 2 tbsp; Risotto rice 300 g; Dry white wine 100 ml; Walnut kernels 3 tbsp; Arugula 100 g; Goat fresh cheese 150 g; Salt pinch; Pepper, black ground pinch

432 kcal · 30 min · 4 servings

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Ingredients

Vegetable broth 1200 ml
Shallots 2 pcs.
Garlic cloves 1 pcs.
Olive oil 2 tbsp
Risotto rice 300 g
Dry white wine 100 ml
Walnut kernels 3 tbsp
Arugula 100 g
Goat fresh cheese 150 g
Salt pinch
Pepper, black ground pinch

Instructions

1. In a pot, stir the broth if necessary, bring to a boil and keep warm. Halve the shallots, peel and cut into fine cubes. Peel the garlic and chop finely.
2. In another pot, heat the olive oil over medium heat. Sweat the shallots and garlic in it for about 2 minutes until translucent. Add the rice and lightly toast for about 1 minute until it starts to stick to the bottom of the pot.
3. Deglaze with white wine and let it cook down completely. Then cover the rice with a ladle of hot broth and stir. Cook the risotto for about 20 minutes, stirring occasionally, adding more broth as needed so that the rice remains lightly covered.
4. In a pan, roast the walnuts over medium heat for about 2 minutes without fat. Coarsely chop the walnuts. Thoroughly wash the arugula and spin dry in a salad spinner.
5. Mix the arugula and goat fresh cheese into the risotto. Season with salt and pepper, plate and garnish with the walnuts. Enjoy your meal!

Nutrition per serving

kcal: 432
Protein: 12 g · Fett/Fat: 22 g · Carbs: 47 g