Risotto with goat cheese

| April 19, 2020 | 0 Comments


250g Risotto rice
1l vegetable broth
200g fresh goat cheese
1 clove garlic
300g cherry tomatoes
1 shallot
a few sprigs thyme
a good dash white wine


1. Heat the broth. Then cook tomatoes with fresh thyme leaves and chopped garlic on low heat for 3-4min. Set aside.

2. Cook chopped shallot in olive oil on low to medium heat until soft.

3.  Then add rice and cook for 2min

4. Then add a good dash white wine, let it absorb


5.  After 2-3min add a laddle of broth and combine.  Regularly add broth as needed by the rice.

6. After 20min add tomatoes and combine.

7.  Then add goat cheese and combine, also add a lid. Turn off the heat. Let it rest for 5min


Category: Berlin Kitchen

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