Truffled Goat's Cheese Risotto
with pecorino, chives & mushrooms
Goat's cheese is easier to digest than cheese made with cow's milk due to the goat's milk containing lower levels of lactose. Goat's milk also contains twice as many valuable minerals compared to cow's milk!
Tags:
Calorie Smart
•Veggie
Allergens:
Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
75 g
Risotto rice
125 g
Mushrooms
½ piece
Leek
25 g
Fresh goat's cheese
20 g
Grated Pecorino DOP
4 milliliters
Truffle-style olive oil
½ sachet(s)
Italian seasoning
2.5 g
Fresh chives
Not included in your delivery
300 milliliters
Low sodium mushroom or vegetable stock
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2655 kJ
Calories635 kcal
Fat30.9 g
Saturated Fat15.3 g
Carbohydrate66.3 g
Sugar4.8 g
Dietary Fiber11.9 g
Protein19.7 g
Salt2.3 g
Potassium400 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Casserole
•Tall-Sided Pan
Cooking Steps
1
- Prepare the stock.
- Finely chop the leek.
- Melt the butter in a deep frying pan over medium-high heat and fry the leek for 5 minutes.
- Add the risotto rice and toast the grains for 1 minute, then reduce the heat and pour in a third of the stock. Allow the stock to slowly incorporate, stirring regularly.
2
- Repeat with the rest of the stock, adding it in two more batches. The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes. Add extra water and cook longer if you'd prefer the risotto to be less al dente.
- Meanwhile, slice the mushrooms.
- Heat the olive oil in a frying pan over high heat. Fry the mushrooms for 5 minutes. Season to taste with salt and pepper.
3
- Meanwhile, finely chop the chives and crumble the goat's cheese.
- Stir the Italian herbs into the risotto, along with half each of the goat's cheese and the chives. Taste and season with salt and pepper as needed.
4
- Serve the risotto on plates and top with the mushrooms.
- Drizzle with the truffle oil, then garnish with the pecorino and the rest of the goat's cheese.
- Finish with the rest of the chives.
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