Mushroom & Goat's Cheese Risotto
with truffle-infused olive oil, pecorino & tarragon- Melk (inclusief lactose)
Wist je dat geitenkaas lichter verteerbaar is dan koemelk? Dit komt doordat de vetcellen in de geitenmelk beter verdeeld zijn dan in koemelk. Geitenmelk bevat 2 keer zoveel waardevolle mineralen als koemelk.
Ingredients
75 g
Risotto rice
200 g
Vegetable mix with mushrooms
5 g
Tarragon and chives
25 g
Fresh goat's cheese
(Contains: Melk (inclusief lactose))
10 g
Grated Pecorino DOP
(Contains: Melk (inclusief lactose))
4 milliliters
Truffle-style olive oil
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
Utensils
Cooking Steps
Prepare the stock. Heat the olive oil in a deep frying pan over medium-high heat and fry the Italian vegetable mix for 4 - 5 minutes.
Add the risotto rice and fry for 1 minute, then pour in a third of the stock. Let the rice slowly absorb the stock, stirring regularly throughout.
Once the stock has been absorbed, pour in another third of the stock; repeat this for the rest of the stock. The risotto is done when the rice is soft on the outside but still has a little bit of bite - this will take 25 - 30 minutes. Feel free to add more water if you'd like the rice to cook for longer.
Finely chop the tarragon and chives in the meantime.
Crumble up the goat's cheese. Stir half of the goat's cheese into the risotto, then taste it and add salt and pepper as needed.
Stir half of the fresh herbs into the risotto before serving onto plates. Garnish with the arugula, pecorino and the rest of the goat's cheese and fresh herbs.
