Risotto with beet greens and goat cheese
Creamy risotto with young, crunchy, and colorful beet greens and aromatic cheeses is an express idea for a delicious spring meal.
Preparation: 35 min
Easy
Preparation: 35 min
Easy
Ingredients:
- 1 g ground black pepper
- 100 g shallots
- 10 g lovage
- 350 g swiss chard
- 200 g arborio rice
- 70 g pecorino romano
- 100 g goat cheese
- 600 g vegetable stock - CVR
- 12 g garlic
- 80 g butter
- 100 g Wine, red
- 80 g Oil, olive
- 50 g Sunflower seeds, dried
Method of cooking:
- Add 70 grams of Pecorino Romano cheese cut into smaller pieces to the bowl. Chop for 20 seconds at a speed of 20 rotations. Transfer the cheese to a bowl using a spatula and set aside.
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