← All recipes

🍽️ Creamy Risotto with Goat Cheese, Mushrooms, and Endive

445 kcal · 30 min · 4 servings

Ingredients

• Vegetable broth 900 ml
• Onions, red 1 pc.
• Oil 3 tbsp
• Risotto rice 300 g
• Basil, fresh 10 g
• Mushrooms, white 400 g
• Chicory 4 pcs.
• Salt pinch
• Sugar pinch
• Goat cheese roll 200 g
• Pepper, black ground pinch

Instructions

1. 1. Bring the vegetable broth to a boil in a pot over high heat.
2. 2. Halve the onion, peel it, and dice it into small cubes.
3. 3. Heat one tablespoon of oil in a second pot over medium heat.
4. 4. Sauté the onion cubes for about two minutes.
5. 5. Add the risotto rice and toast it for another two minutes.
6. 6. Deglaze the rice with about 200 milliliters of the hot broth.
7. 7. Let the risotto simmer for about 20 minutes over medium heat.
8. 8. Stir the risotto occasionally.
9. 9. Gradually add more broth so that the rice remains slightly covered.
10. 10. Wash the basil and shake it dry thoroughly.
11. 11. Add the basil to the risotto.
12. 12. Clean the mushrooms with a kitchen cloth if necessary.
13. 13. Cut the mushrooms into quarters or sixths, depending on their size.
14. 14. Wash the endive and remove the hard core.
15. 15. Slice the endive into thin strips.
16. 16. Heat two tablespoons of oil in a pan.
17. 17. Sauté the mushrooms in the pan for about two minutes.
18. 18. Add the endive to the pan.
19. 19. Add a pinch of salt and a pinch of sugar.
20. 20. Sauté the vegetables for about three minutes.
21. 21. Remove the pot with the risotto from the heat.
22. 22. Remove the basil leaves from the risotto.
23. 23. Fold the goat cheese into the risotto.
24. 24. Season the risotto well with salt and pepper.
25. 25. Plate the risotto in deep dishes.
26. 26. Distribute the sautéed vegetables on top of the risotto.
27. 27. Serve the dish and enjoy your meal!

Nutrition per serving

• kcal: 445
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 55 g