Goat Cheese Risotto with Glazed Tomatoes
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 40 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g rice (risotto rice)
- 100 ml white wine
- 1 ½ liter vegetable stock
- 2 onions)
- 250 g cherry tomato (s)
- 100 g oat cream cheese
- 4 sprigs rosemary
- 1 clove garlic
- 1 tablespoon honey, approx.
- 1 dash balsamic vinegar
- salt and pepper
- some oil
- 2 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Heat the broth in a large saucepan and keep it warm. Dice the onions and fry half in a second saucepan with oil and a sprig of rosemary until translucent. Add the risotto rice and also sweat briefly, deglaze with wine.
- Now add the stock to the rice ladle by ladle and cook while stirring constantly. When half of the broth has been added to the rice, remove the sprig of rosemary and replace with two new ones (fallen rosemary needles can be left in the rice).
- When the rice is cooked and the risotto is nice and creamy, season to taste, stir in the goat`s cream cheese and two level tablespoons of butter. Remove the rosemary sprigs.
- Since the tomatoes do not take long, it is enough to prepare them at the end. To do this, fry the remaining onion cubes in a pan with oil until translucent, squeeze the garlic and add the washed tomatoes.
- If they get a little wrinkled, deglaze with a dash of balsamic vinegar (approx. 2 - 3 tablespoons) and add a little honey (approx. 1 tablespoon), season with salt and pepper. Simmer on a low heat until the sauce begins to thicken a little. Serve both with a dry white wine.
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