Broccoli risotto with goat cheese

Ingredients for 4 servings:

• 4 tbsp olive oil
• 2 stalk(s) leeks, sliced
• 2 clove(s) garlic, chopped
• 250 g rice (risotto rice)
• 150 ml dry white wine
• 1.2 liters vegetable broth, hot
• 500 g broccoli, small florets
• 25 g mixed herbs, chopped (basil, chives, parsley)
• 125 g cheese (goat cheese), firm
• 50 g Parmesan, freshly grated
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the oil and sauté the leek and garlic for 5 minutes until soft. Add the rice and stir until well coated with oil. Pour the wine into the rice and bring to a boil. Cook while stirring until the wine has completely evaporated. Add a ladleful of the hot stock. Stir until the liquid is completely absorbed by the rice. Continue in this way until the stock is used up and the rice has a firm texture. This takes about 20 minutes. After 10 minutes, add the broccoli. Stir the herbs and both cheeses into the rice and then season with salt and pepper. Let the risotto rest for a few minutes before serving.