Truffle and Goat Cream Cheese Risotto

Name: Truffle and Goat Cream Cheese Risotto
Prep time: 15 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Europe, Italian, First Courses
Ingredients: 200 g risotto rice; 120 ml white wine; 1 l vegetable broth; 2 tbsp olive oil; 40 g Parmesan; Salt; Pepper (freshly ground); 150 g goat cream cheese (sliced); black truffle (to taste); a handful of young spinach

Prep: 15min

| Servings: 4 | Cook: 25min

Risotto with truffle and goat cream cheese is a recipe featuring fresh ingredients from the mushroom category. Try this and other recipes from Spoonsparrow!

Ingredients

200 g risotto rice
120 ml white wine
1 l vegetable broth
2 tbsp olive oil
40 g Parmesan
Salt
Pepper (freshly ground)
150 g goat cream cheese (sliced)
black truffle (to taste)
a handful of young spinach

Instructions

1.
Wash, trim and drain the entire spinach. Roughly chop all leaves except a few for garnish.
2.
Sauté the rice in hot oil until translucent. Deglaze with white wine and let it absorb. Then add some broth, allow the rice to take it up, stirring occasionally for about 20 minutes until the risotto is creamy and the rice still has a slight bite. Stir in parmesan and chopped spinach, season with salt and pepper.
3.
Arrange on preheated plates. Drop pieces of goat cheese over the top and shave truffle onto the surface. Garnish with spinach leaves and serve immediately.