Creamy risotto with goat cheese and green peas
Risotto is just such a comfy dish, that’s why you can find multiple variations of it on my blog. This time I went for a creamy risotto with goat cheese, you should definitely give it a try! Also because there is no wine in this risotto, you can serve it to the kids as well.
Ingredients for 2 persons:
- 1 big, red onion
- some fresh thyme
- 200 grams of risotto
- ½ cube of broth
- 75 grams of soft goat cheese infused with honey
- 120 grams of (frozen) green peas
- 40 grams of Parmesan cheese, grated
- 8 green asparagus
How do you prepare a creamy risotto with goat cheese?
Put a grill pan on the stove with a splash of oil. Cut about 4 centimetres from the bottom of the green asparagus and throw these away, toss the asparagus in the pan and grill until they’re striped. After grilling, take them out and sprinkle some sea salt on top.
Cook 400 ml of water.
Peel the onion and dice it, take off the leaves of thyme and chop. Put a drop of oil in a large pan and sauté the onion with the thyme. After 2-3 minutes add the risotto a stir for about a minute.
In the meanwhile, mix the cooked water with the half cube of broth and start adding bits to the risotto. After 10 minutes add the soft goat cheese and green peas, keep stirring.
When the risotto is almost ready – which means, when it still has a small bite left – add the grated Parmesan cheese. Stir for about 3 minutes more until the risotto has the perfect consistency. Serve the risotto with some green asparagus and add pepper and salt to taste.