Creamy mango risotto with fresh goat cheese

Name: Creamy mango risotto with fresh goat cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion (80 g); 1 Garlic clove; 1 TABLESPOON Butter or margarine; 250 g Risotto Rice; 200 ml dry white wine; 500 ml Vegetable broth (instant); 200 g Swiss chard; 50 g grated parmesan cheese; 2 TABLESPOONS Oil; 8 Sage leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Fresh goat cheese

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion (80 g)
1 Garlic clove
1 TABLESPOON Butter or margarine
250 g Risotto Rice
200 ml dry white wine
500 ml Vegetable broth (instant)
200 g Swiss chard
50 g grated parmesan cheese
2 TABLESPOONS Oil
8 Sage leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Fresh goat cheese

Directions

1
Peel and finely dice the onion and garlic. Heat 1 tablespoon of fat in a pot. Fry the onion and garlic until transparent. Add rice and fry briefly. Add wine and half of the broth, bring to the boil and cook covered over a low heat for about 20 minutes.
2
Once the liquid has been absorbed, add the remaining stock gradually, stirring from time to time. In the meantime, wash and clean the chard, cut the leaves into quarters lengthwise and crosswise into strips. Add chard and parmesan to the risotto and continue cooking for 5 minutes.
3
Heat the oil in a small pan. Fry the sage leaves briefly in it. Season risotto with salt and pepper and arrange in preheated plates. Crumble goat's cream cheese over the risotto and garnish with fried sage.