Goat cheese risotto

Goat cheese risotto with garlic and thyme tomatoes. If you like, you can add arugula to the tomatoes at the end. Unfortunately, I forgot to do that here. It eats easier if you cut the tomatoes in half - but does not look so good on the photo :).

Goat cheese risotto with garlic tomatoes

Loosely for 4 servings

Risotto

200g goat cream cheese
400g risotto rice
approx. 100g goat milk (substitute cow milk) - as needed
1 L poultry stock
100g white wine
150g bacon
1 chalotte or onion
50g butter
salt, pepper

Tomatoes

500g cherry tomatoes
4 cloves garlic
3 sprigs thyme
1 handful arugula
3 tablespoons olive oil

Heat the stock.

Chop chalotte or onion and saute in olive oil without taking color. Dice the bacon and add it to the onions. Now add the rice. Stir until the rice is coated with the fat and deglaze with the wine. When the wine has boiled away, gradually pour in the stock.

Mash the goat cream cheese with a fork and add it to the rice, which is not yet fully cooked. Continue adding stock until the rice is cooked. To make the rice "sloppy", add goat's milk or cow's milk and butter.

Finely chop the garlic and sauté it with thyme in olive oil. Add the cherry tomatoes (cut in half).

Just before serving, add a handful of arugula to the tomatoes.

Serve the rice and top with the tomatoes.

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