Dried tomato risotto with goat cheese

goat cheese risotto with sundried tomatoes

Who says that you always need to use parmesan cheese for a risotto? By using a different cheese, you can create a whole new range of flavours! This risotto is made with goat cream cheese – try it and you will love it!

You need:

  • 120g risotto rice
  • 350ml vegetable stock
  • 40g sundried tomatoes
  • 60g goat cream cheese
  • 1 onion
  • 2 cloves of garlic
  • 1 tablespoon of butter

Heat the butter in a big pot, dice the onion and garlic and gently roast them for a couple of minutes. Meanwhile, cut the tomatoes in slices and add them to the onion and garlic. Roast for another few minutes, then add the rice and some vegetable stock. Stir well, and simmer until the rice has absorbed the fluid, then add some more stock and so on. Stir the risotto regularily so it doesn’t burn at the bottom. When the risotto is done, take the pot from the hotplate and melt in the goat cream cheese.

Note: Don’t use sundried tomatoes kept in olive oil – they will make the risotto far too ‘oily’. Sundried tomatoes also tend to be quite salty, so be careful with seasoning!

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1 Comment

Filed under Recipes

One response to “Dried tomato risotto with goat cheese

  1. This looks awesome. I’ve made risottos with many different cheeses. They always have a slightly different consistency, but they all work – that’s the main thing. Never tried goats cheese, but I shall. Thanks for sharing.

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