Cook it yourself: Risotto with raspberries and goat cheese

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In the last article you learned lots of interesting things about risotto. Here’s a fabulous risotto recipe for anyone who read themselves up a craving for rice. Time for the wooden spoon to Dance!

 

Ingredients for 4 portions

350 grams risotto rice (e.g. Arborio)

150 grams mild goat cheese

raspberries (according to taste)

1.5 liters vegetable stock

1 shallot, finely cut

50 grams butter

100 ml white wine

5 tblsp. raspberry vinegar

2 tblsp. brown sugar

1 bunch thyme

freshly ground pepper

salt

 

Preparation

Bring vegetable stock to a boil. Peel shallot and dice finely. Melt butter in a pot. Add shallot and cook until light yellow. Add risotto rice and steam for 2-3 minutes while stirring. Pour in the wine and stir continuously until fully reduced. Continue adding liquid if the rice has absorbed it. This will take about 20 minutes.

Meanwhile in a saucepot., boil the honey and raspberry vinegar down to half. Rinse thyme, shake off water and pluck the leaves off the stems. Cut cheese into flakes and place under the risotto. Rinse raspberries and add on top of the risotto. Drizzle the cooked raspberry syrup over it and sprinkle with the thyme. Season with salt and pepper. Serve immediately and enjoy!

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