Nutty herb risotto with goat cheese

Ingredients for 4 servings:

• 250 g risotto rice
• 2 shallots
• 100 g butter
• 150 ml white wine
• 250 ml broth, hot
• 40 g pine nuts
• 50 g almonds
• 50 g cashew nuts
• ½ bunch parsley
• ½ bunch of dill
• ½ bunch chives
• ½ bunch chervil
• 200 g goat Gouda
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

Heat about half of the butter in a saucepan. Dice the shallots and sauté lightly in the butter. After about 5 minutes, add the risotto rice and stir well. Then pour in the white wine and stir well. Gradually add the hot stock and stir. This can vary greatly. I always add a generous sip, allowing it to rest for about 10 minutes. In the meantime, lightly toast the nuts in a pan and then set aside. Chop the herbs and grate the goat cheese. When the risotto rice is ready (the rice should still be slightly firm to the bite and the stock should be almost cooked), add the remaining butter and half of the grated cheese and stir well until the risotto is creamy. Then add the herbs and nuts and season with salt and pepper to taste. When serving, add a small dollop of grated cheese to the risotto.