Goat cheese risotto

with thyme, mushrooms and sunflower seeds

  • 35 min
Customer Favourite
Vegetarian
Family Friendly
A delicious creamy goat cheese risotto with mushrooms and fragrant thyme. Add a crunchy texture with the sunflower seed topping. Perfect for a quick gourmet dinner.

Allergens: Dairy, Nut
Recipe 2476

Ingredients

75 g
Goat Cheese
1
Garlic Clove(s)
4 g
Thyme
25 g
Baby Spinach
227 g
White Mushrooms
1/2
Yellow Onion(s)
1
Vegetable Broth Cube(s)
16 g
Sunflower Seeds
3/4 cup(s)
Arborio Rice
1 tbsp
Vegetable Oil (not included)
4 cup(s)
Water for Vegetable Broth (not included)
Nutritional facts
Per serving
Amount / Serving
Calories
331 kcal
Total fat
14 g
Saturated Fat
6 g
Sodium
1 g
Total Carbohydrate
41 g
Fiber
4 g
Sugar
3 g
Proteins
13 g

Instructions

Recipe 2476, Step 1
1

Setup

In a pot, put the broth in the water and bring to a boil. Mince the onion and the mushrooms. Chop the garlic. Remove the leaves from the thyme.

Recipe 2476, Step 2
2

Cook the mushrooms

Heat a drizzle of oil in a pot over medium. Cook the mushrooms 4-5 minutes until colored. Add salt and pepper. Remove from the pot.

Recipe 2476, Step 3
3

Cook the onion

Add a drizzle of oil in the pot. Cook the onion, garlic and half of the thyme for 5-7 minutes over medium heat.

Recipe 2476, Step 4
4

Add the broth

Add the rice and mix. Add the broth little by little while stirring constantly until the rice becomes tender and creamy.

Recipe 2476, Step 5
5

Add the spinach

Add the spinach, mushrooms and the goat cheese and mix 1 minute. Add salt and pepper.

Recipe 2476, Step 6
6

Plate your dish

Serve and garnish with the rest of thyme and the sunflower seeds. Bon appétit!