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Cheese and rocket risotto

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Ingredients for 4 servings:

  • 2 shallots
  • 1 tbsp butter
  • 300 g risotto rice
  • 200 ml white wine
  • 700 ml vegetable broth, hot
  • 1 bunch arugula
  • 125 g blue cheese

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

As a vegetarian main course or as a side dish

Peel and finely dice the shallots. Melt the butter in a saucepan and sauté the shallots until translucent, then add the risotto rice and sauté briefly while stirring. Pour in the white wine and reduce. Pour in a little hot vegetable stock and reduce slightly. Gradually add the remaining vegetable stock, reducing continuously. Simmer the risotto for about 20 minutes while stirring. Trim and wash the arugula, spin dry, and finely chop, reserving a little for garnishing. Finely dice the blue cheese and fold it into the risotto along with the chopped arugula, then garnish with the remaining arugula.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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