Mangoldrisotto with goat cheese

Name: Mangoldrisotto with goat cheese
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 TSP Vegetable broth (instant); 1 medium onion; 1 Garlic clove; 3 TABLESPOONS Butter; 250 g Risotto rice; 1/8 l dry white wine; 400 g Swiss chard; 50 g Parmesan (piece); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Goat Cream Cheese Roll

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 TSP Vegetable broth (instant)
1 medium onion
1 Garlic clove
3 TABLESPOONS Butter
250 g Risotto rice
1/8 l dry white wine
400 g Swiss chard
50 g Parmesan (piece)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Goat Cream Cheese Roll

Directions

1
For the risotto, bring approx. 800 ml water and stock to the boil. Peel onion and garlic and chop finely. Heat 1 tablespoon butter in a pot. Sauté onion and garlic. Fry the rice briefly. Add wine and simmer until it is completely absorbed.
2
Add so much hot broth until the rice is covered. Cook until the rice has absorbed the liquid. Then add stock again. Simmer for a total of 25-30 minutes until the risotto is creamy and still slightly firm to the bite.
3
In the meantime, clean and wash the chard. Cut leaves and stems into small pieces and stir into the risotto 5 minutes before the end of cooking time.
4
Grate parmesan. Stir 2 tablespoons of butter into the risotto and let it melt. Season to taste with salt and pepper. Crumble goat cheese over the risotto and serve.