Risotto with Dried Tomatoes and Arugula topped with Goat Cheese

Ingredients

• 1 Shallot
• 4 tbsp olive oil
• 300 g Arborio rice
• 200 ml dry white wine
• 800 ml vegetable broth
• 1 handful Arugula
• 50 g dried tomatoes (in oil)
• 100 g freshly grated goat cheese
• 1 tbsp butter
• Salt
• Pepper (freshly ground)
• 4 slices goat cheese (roll)

Instructions

1. 1.

   Peel and finely chop the shallot. Sauté briefly in 2 tbsp hot oil. Add the rice, cook until translucent, then deglaze with white wine. Gradually add broth over about 20 minutes, stirring occasionally, until the rice is al dente and the risotto is creamy.

2. 2.

   Wash, trim, and roughly chop the arugula. Drain the tomatoes and slice into strips.

3. 3.

   Finally fold in the grated goat cheese, butter, tomatoes, and arugula into the risotto; season with salt and pepper to taste.

4. 4.

   Brush the remaining goat cheese slices with oil and grill 1-2 minutes until golden brown. Serve on top of the risotto.