main dishes with goat's cheese

Risotto with Bettine goat's cheese

preparation time

30 minutes minuten PT30 minutesM


serves 2

  • Bettine fresh goat cheese plain 125 grams
  • 160 grams risotto rice
  • 600 ml vegetable stock
  • 1 zucchini
  • 200 grams mushrooms
  • rosemary and thyme
  • 1 large onion
  • 3 cloves of garlic
  • 1/2 a glass of white wine
  • black pepper
  • 75 grams arugula
  • 20 grams pine nuts
  • extra virgin olive oil

kitchen equipment


Looking for a special, vegetarian Christmas dish? Then be sure to make this festive risotto.

In a pan without butter or oil, fry the pine nuts in a few minutes until golden brown.

Chop the onion and garlic and fry them with some oil in a wok or frying pan. Add the risotto rice and fry for 1 to 2 minutes until the grains are glassy. Deglaze with a dash of white wine. When the white wine is completely absorbed add a dash of broth. Turn down the cooker and add a dash of stock each time when the previous one has been absorbed.

Cut the zucchini in half lengthwise and cut with the cheese slicer or mandolin in long slices. Then grill them in a grill pan until they are light brown in colour.

Cut the rest of the courgette and mushrooms into small cubes and add these to the risotto for the last 10 minutes. Add 100 grams of goat's cheese in the last minute and mix well. The risotto is ready when the outside is soft and the core still has a hard bite.

Place the garnish circle on a plate. Cover the inside of the ring with the roasted zucchini. Then insert the risotto and remove the ring. Garnish with some rocket, pine nuts, the remaining crumbled goat's cheese and season with pepper. For more convenience you can also garnish the risotto with the Bettine goat's cheese pearls.

these bettine products you'll need

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