Preirisotto with goat's cheese

Name: preirisotto with goat's cheese
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 2 leeks; 1 el traditional olive oil; 150 g risotto rice; 500 ml vegetable stock of tablet; 100 g soft goat cheese natural; 1 tl dried thyme; 10 g fresh flat parsley container of 20 g

Risotto with leeks, peppers and goat's cheese.

Ingredients

2 leeks
1 el traditional olive oil
150 g risotto rice
500 ml vegetable stock of tablet

100 g soft goat cheese natural
1 tl dried thyme
10 g fresh flat parsley container of 20 g

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.