Goat Cheese Risotto
recipe

A creamy and rich goat cheese risotto that pairs perfectly with chicken Saltimbocca. Preparation time: 30 minutes. Serving size: 4.
Ingredients:
- 300 g risotto rice
- 1 l chicken broth
- 150 ml white wine
- 1 onion
- 2 garlic cloves
- 50 g butter
- 150 g goat cheese
- 100 g Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions:
1. Heat the chicken broth in a pot and keep it warm.
2. Peel and finely chop the onion and garlic.
3. In a large saucepan, melt the butter and add the onion and garlic. Sauté for a few minutes until they are soft.
4. Add the risotto rice and cook, stirring, for about 2-3 minutes until the rice is slightly translucent.
5. Pour the white wine into the rice and allow it to evaporate until nearly all the liquid is absorbed.
6. Add a ladle of hot chicken broth to the rice, stirring constantly. Only add the next ladle once the previous one has been absorbed.
7. Continue this process for about 18-20 minutes, until the rice is al dente and the risotto is creamy.
8. Remove the pot from heat and add the goat cheese and grated Parmesan. Stir well.
9. Season the risotto with salt and black pepper. Let it rest for a moment, then serve garnished with fresh parsley.
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 15 g
- Carbohydrates: 60 g
- Fat: 18 g
- Fiber: 2 g

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