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
-
35 minMain dishchicken breast, dried oregano, traditional olive oil, shallot, crumbly potato, frozen garden peas, multigrain bread with pumpkin seeds, cress,garden pea soup with chicken
-
30 minMain dishfresh pumpkin, onion, unsalted butter, curry powder, fresh coriander, tap water, fine frozen garden peas, Greek yoghurt, flat bread garlic and coriander,pumpkin curry with naan bread
-
15 minMain dishcoconut milk, nut rice, traditional olive oil, chicken breast cubes, Thai red curry powder, cut pointed cabbage, Chinese wok vegetable coal and sugarsnaps, sweet chilli sauce, fresh coriander,Thai chicken with oxheart cabbage and creamy coconut rice
-
25 minMain dishchicken breast, mushrooms, mie, steam vegetables broccoli, (olive oil, mix for tjaptjoi,tjaptjoi with steamed vegetables and chicken
Nutrition
555Calories
Sodium0% DV1.185mg
Fat35% DV23g
Protein34% DV17g
Carbs22% DV67g
Fiber24% DV6g
Loved it