Vegetarian risotto with goat cheese
A delicious risotto with seasonal vegetables.
Vegetarian risotto with vegetables and goat cheese. This risotto is generously filled with fresh spring vegetables. Ideal for a tasty and quick meal.
Preparation
Finely chop the shallot. Slice the leek and fennel. Heat a pan with oil and sauté the leek and fennel for about 5 minutes. Reduce the heat. Add the (still frozen) peas and cook for about 2 minutes. Set aside.
Mix 500 ml of boiling water with the World Spice Blend - Tuscany and make a stock.
Heat a pan with oil and sauté the shallot. Reduce the heat to low and add the risotto rice to the onion. Cook for about 3 minutes. Add 1/3 of the stock and stir well until it is almost completely absorbed by the rice. Repeat this two more times until the rice is cooked.
Turn off the heat. Stir in the sautéed leek and fennel, along with the grated cheese and goat cheese or ricotta, into the risotto.
Ingredients
- 150 g risottorijst
- 4 el olijfolie
- 100 g diepvries doperwten
- World Spice Blend - Toscane naar smaak
- 500 ml water
- 1 prei
- 1 sjalot
- 1 venkel
- 100 g geraspte kaas
- 70 g zachte geitenkaas of ricotta
