Wild Garlic and Pea Risotto with Goat Cheese

Ingredients

• 1 Shallot
• 2 tbsp olive oil
• 300 g risotto rice
• 200 ml white wine
• 750 ml vegetable broth
• 150 g Frozen Peas
• 80 g wild garlic (1 bunch)
• 60 g Parmesan cheese (30% fat. i. Tr.)
• Salt
• Pepper
• 1 tbsp Lemon Juice
• 4 goat cheese wedges (à 30 g; 45% fat i. Tr.)
• 2 tbsp honey
• 50 g Pine nuts

Instructions

1. 1.

   Peel the shallot and dice it finely. Heat the oil in a pot. Add the shallot dice and sauté over medium heat for 2 minutes.

2. 2.

   Add the rice and sauté for 2 minutes over medium heat. Add some wine and let it evaporate. Then pour in the remaining wine and allow the rice to absorb it while stirring occasionally. Continue to add broth in portions and cook the rice in this way for 40 minutes, adding the peas to the risotto in the last 10 minutes and cooking them along with it.

3. 3.

   Meanwhile, clean the wild garlic, wash it thoroughly, and chop it finely. Grate the Parmesan cheese. Mix the wild garlic and Parmesan into the risotto, season with salt, pepper, and lemon juice.

4. 4.

   Drizzle each goat cheese wedge with a little honey and brown it with a Bunsen burner (alternatively, caramelize in a preheated oven at 200 °C (convection: 180; gas: level 3) for about 5 minutes). Place the goat cheese on the risotto and sprinkle with pine nuts.