🍽️ Rucola Risotto with Goat Cheese

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

482 kcal · 30 min · 4 servings

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Ingredients

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

Instructions

1. Halve and peel the shallots. Peel the garlic as well. In the mixing container, chop the shallot and garlic for 7 seconds on speed 7. Use a spatula to push everything down from the sides, add oil, and sauté without the measuring cup for 3 minutes.
2. Add the risotto rice and stir for 1 minute on reverse speed 1 at 100 °C with the measuring cup in place. Pour in the vegetable broth and cook for 20 minutes on reverse speed 1 at 100 °C with the measuring cup installed.
3. Coarsely chop the walnuts. Wash the arugula, shake dry, and roughly chop.
4. Place the arugula and goat cheese in the mixing container and mix on reverse speed 1 at 90 °C for 2 minutes with the measuring cup in place.
5. Season the risotto with salt and pepper, plate it, and garnish with the chopped walnuts. Enjoy!

Nutrition per serving

kcal: 482
Protein: 13 g · Fett/Fat: 22 g · Carbs: 56 g