Truffled Goat's Cheese Risotto
with pecorino, chives & mushrooms4.5(3,3K)
Calories
:
646 kcalProtein
:
21.2g proteinTotal
:
40 minutesDifficulty
:
EasyCalorie Smart
Veggie
Allergens:
- Milk (including lactose)
- Selderij
- May contain traces of allergens
Pecorino is an Italian sheep's cheese which resembles Parmigiano Reggiano. Pecorino, however, is slightly milder in taste because it's aged for a shorter period.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Risotto rice
½ piece
Leek
25 g
Fresh goat's cheese
(Contains: Milk (including lactose))
20 g
Grated Pecorino DOP
(Contains: Milk (including lactose))
4 milliliters
Truffle-style olive oil
½ sachet(s)
Italian seasoning
2.5 g
Fresh chives
(May be present: Selderij)
175 g
Pre-cut mushroom mix
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)2703 kJ
Calories646 kcal
Fat31.3 g
Saturated Fat15.3 g
Carbohydrate73.2 g
Sugar4.2 g
Dietary Fiber8.8 g
Protein21.2 g
Salt2.3 g
Trans Fat0.1 g
Potassium231 mg
Calcium39 mg
Iron0.4 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 a knob of butter in a deep frying pan over medium-high heat. 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.
- Repeat with the rest of the stock, adding it in two more batches.
2
- 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.
- Heat a drizzle of 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-style oil, then garnish with the pecorino and the rest of the goat's cheese.
- Finish with the rest of the chives.
