Mushroom risotto with goat cheese

Mushroom risotto with goat cheese
Total time 25 min


  • Vegetable broth
  • Ghee
  • Goat cheese
  • Mushrooms
  • Rice
  • Spring garlic


  1. Clean and chop the green garlic
  2. Wash the mushrooms with plenty of water, making sure that are clean. Then cut them into medium slices.
  3. Heat the butter and saute the garlic until golden brown
  4. Add the mushrooms. Stir the mixture until they are almost done, season and, if desired, add a splash of white wine and cook until reduced.
  5. Heat the vegetable broth together with water. We need triple the amount of liquid than rice.
  6. Pour the rice into the vegetable mixture and stir for a few seconds before adding the broth.
  7. Start to pour the broth: initially pour one third of the broth, stirring, monitoring the clock and slowly adding the broth for the next 16-18 minutes.
  8. 2 minutes before it is done, add the goat cheese grated or chopped, stir well.
  9. You want a rice that is tender.