Goat cream cheese risotto with raspberries

Here is the third part of our Very Berry recipe tour. Now this looks like a regular ole’sweet rice pudding, doesn’t it? But this is, in fact, marvelous savory risotto made with gorgeous goat cream cheese, whine and lots of black pepper. And the somewhat unusual but perfect counterpoint to that are fresh raspberries and some mint leaves. I dare you to try, it’s a real treat!


1 onion, finely chopped
250g risotto rice
1 ½ l vegetable stock
250ml white wine (dry; Chardonnay f.e.)
150g goat cream cheese
salt, pepper, and some rosemary or thyme to taste
some fresh raspberries and mint leaves

Soften the chopped onion in about 3 tablespoons olive oil, add some salt to prevent from browning. Add the rice, stir a little and deglaze everything with the white wine. Keep stirring on medium high heat until the liquid is absorbed and keep on with this process adding a ladle full of stock, until the rice is smooth and cooked through. This process will take a while, as risotto is what one might call slow food. I actually love this kinda repetitive work in cooking, especially on a free day with not much to do and lots to enjoy. Taste with pepper, salt and herbs and stir in the cream cheese. Serve with torn up mint leaves, some raspberries and maybe a drizzle of honey. So delicious!

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