Risotto with Fresh Goat Cheese, Wild Garlic and Cherry Tomatoes

Cut the shallots into cubes. Chop the dried tomatoes and olives into small pieces. Finely chop the wild garlic and crush it with a little bit of olive oil. Lightly toast the pine nuts. Peel the cherry tomatoes and dry them slightly with the stalks in the stove. Clean and rinse the spinach leaves. Then coarsely chop it and cook it briefly in a little bit of butter with half of the shallot cubes.

Rinse and drain the long grain rice. In a little butter, sauté the other half of the shallot cubes. Add the long grain rice and sauté until slightly translucent. Deglaze with the white wine. Gradually add the chicken stock while stirring until the long grain rice is cooked. Depending on the variety, the cooking process takes 18 to 20 minutes.

Then add the olive oil, dried olives, spinach, tomatoes and wild garlic to taste. Finally, arrange the risotto on plates, put the goat’s cream cheese in gnocchi on top.

Sprinkle the pine nuts on top. Garnish everything together with the cherry tomatoes and the wild garlic ribbons.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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