Mushroom risotto with goat's cheese

Name: mushroom risotto with goat's cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 275 g risotto ai funghi package; 2 onion; 250 g sliced chestnut mushrooms tray; 2 el traditional olive oil; 600 g chicory; 240 g soft goat cheese

Vegetarian Italian dish with risotto, onion, chestnut mushrooms, chicory and goat cheese.

Ingredients

275 g risotto ai funghi package
2 onion
250 g sliced chestnut mushrooms tray

2 el traditional olive oil
600 g chicory
240 g soft goat cheese

Directions

Prepare the risotto according to the instructions on the package.
Chop the onion.
Fry the onion and the mushrooms in the oil in a wok or frying pan for 5 minutes, until the mushrooms release moisture.
Cut the chicory into strips.
Add the chicory and stir-fry for another 1 min. Scoop the risotto through.
Crumble the goat's cheese and scoop it just before serving by the risotto. Serve immediately.