Goat Cheese Risotto with Arugula and Tomatoes

Ingredients

• 50 g dried tomatoes
• 1 handful Arugula
• 100 g mild Gorgonzola
• 1 l broth
• 1 onion
• 1 Garlic clove
• 1 EL olive oil
• 350 g risotto rice (e.g., Carnaroli)
• 1 bay leaf
• 150 ml dry white wine
• 20 g butter
• 20 g grated Parmesan
• Salt
• pepper (ground)
• 4 goat cheese tarts (about 30 g each)

Instructions

1. 1.

   Step 1

2. 2.

   Cut the dried tomatoes into small pieces. Wash, shake dry and roughly chop the arugula. Dice the Gorgonzola.

3. 3.

   Heat the broth. Peel and finely chop the onion and garlic, then sauté them with the rice in hot oil. Add the bay leaf and fry the rice for 2-3 minutes until translucent. Deglaze with wine and let it evaporate completely.