Risotto with celery, leeks and goat's cheese
Easy and vegetarian risotto with leeks, parsley, celery, onion, goat cheese and walnuts.
Bring 540 ml of water to the boil. Chop the onion. Heat the oil in a frying pan and glaze the onion. Cut the leek and celery into pieces. Add the leeks and celery and stir-fry 3 minutes. Stir in the risotto rice and stir-fry again 3 minutes.
Pour 1/3 of the boiling water and let it stir in through the rice. Pour in the rest of the water. Let the rice with the lid on the pan on the lowest fire in 15 min. Take all the water and cooked. Stir occasionally.
Crumble the goat cheese, finely chop the parsley and chop the walnuts coarsely. Spoon the goat's cheese, parsley and walnuts through the risotto and season with salt and pepper. Serve immediately.
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