Filter
Reset
Sort ByRelevance
LatinaCook
Preirisotto with goat's cheese
Risotto with leeks, peppers and goat's cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Wash the leek and cut into rings. Heat the oil in a frying pan and fry the leek for 2 min.
-
Add the rice and cook for 2 minutes until the grains are translucent.
-
Add half of the stock and stir until it is absorbed. Add the rest of the stock and cook the rice gently for 15-20 minutes.
-
Remove the pan from the heat. Cut the goat's cheese into cubes. Scoop the goat's cheese and the thyme through the risotto, add pepper and scoop into deep plates.
-
Slice the leaves of the parsley and sprinkle the risotto with it.
Blogs that might be interesting
-
20 minMain disholive oil, onion, ginger powder (djahé), coriander powder (ketoembar), cinnamon powder, pumpkin, crumbly potato, egg, pie dough, beet, soft goat cheese,pumpkin-stamp pie with goat's cheese and beet -
25 minMain dishcrumbly potato, Brussel sprout, lemon, Curry sauce, tomato sauce, olive oil, rib chop, sour cream,Brussels sprouts with roasted ribs -
40 minMain dishcoconut oil, sweet onion, clove, star anise, fresh ginger, garlic, mild curry powder, winter carrot, sweet potato, yellow bell pepper, cherry / Christmas, coconut cream, vegetable stock of 1 tablet, fresh pineapple, coriander,spicy vegetable curry with spices and pineapple -
15 minMain dishRed pepper, peeled frozen shrimps, canned corn, pineapple pieces in syrup, traditional olive oil, fresh snow peas, wok sauce sweet and sour, fresh mihoen,noodles with sweet-and-sour prawns
Nutrition
555Calories
Sodium0% DV1.185mg
Fat35% DV23g
Protein34% DV17g
Carbs22% DV67g
Fiber24% DV6g
Loved it