Sundried Tomato and Goat Cheese Risotto
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 shallots
- 2 garlic cloves
- 60 grams sundried Tomatoes
- 3 Tbsps olive oil
- 350 grams Arborio rice
- 150 milliliters dry white wine
- 800 milliliters Vegetable broth
- 5 Basil
- 250 grams Goat cheese
- salt
- freshly ground peppers
Preparation steps
1.
Peel the shallots and garlic and finely chop. Cut the sundried tomatoes into small pieces. Heat the olive oil in a saucepan and sauté the shallots and garlic until soft. Add the tomatoes and rice and stir until the rice is translucent.
2.
Deglaze with the wine and cook until absorbed. Ladle in about 150 ml (approximately 3/4 cup) hot stock and simmer, stirring occasionally, until almost all liquid is absorbed. Continue to add stock in this manner and cook until the risotto is creamy and the rice still has a slight bite, around 15-20 minutes.
3.
Meanwhile, rinse the basil leaves, pat dry and cut into fine strips. Stir the goat cheese into the risotto, season with salt and pepper and serve garnished with the basil.
