WILD GARLIC RISOTTO WITH GOAT'S CHEESE
Spring can be so healthy and delicious! Lena from Mein leckeres Leben (My Delicious Life) shows you how to prepare her favourite risotto.
And this is how it's done
INGREDIENTS
Risotto
- 200 g risotto rice
- 2 sticks of spring onion
- 100 ml white wine
- 500-800 ml vegetable broth, spicy
- 1/2 bunch wild garlic (approx. 40 g)
- Small handful of fresh spinach leaves
- 100 – 150g peas, frozen
- 150 g Parmesan cheese, freshly grated
- 1 tbsp butter
- 2-3 tbsp ricotta
- Olive oil
- Salt and pepper from the mill
Goat’s cheese discs
- 200 g goat’s cheese
- 100 g flaked almonds
- 4 tsp honey
- Some fresh thyme
- Pepper from the mill
- Some fleur de sel
METHOD
- Cut the spring onion into slices and fryuntil translucent in a little olive oil. Add the risotto rice and sauté briefly. Then add white wine and let it boil.
- Now gradually pour in the spicyvegetable broth in small quantities and continue pouring broth until the rice is cooked (the rice should still be al dente). Stir regularly during this time. Add the peas in the last 5 minutes.
- Cut the wild garlic and spinach leaves into strips, purée with 3-4 tablespoons of olive oil and 2-3 tablespoons of water and a little salt.
- Finally add the ricotta, parmesan, butter and puréed wild garlic mixture to the risotto and stir. Season with salt and pepper. The risotto should be nice and creamy (add a little more broth if desired).
- Place the flaked almonds in 8 circles on a baking paper lined tray. Cut the goat’s cheese into discs and place on the almonds. Drizzle with 1/2 tsp honey. Sprinkle with thyme, pepper and fleur de sel.
- Bake in the oven at 180 °C for 15 minutes until golden brown.
- Serve the risotto with the almond and goat cheese discs.
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