Bell pepper risotto with baked goat cheese

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Delicious vegetarian dish of creamy risotto with crispy baked goat cheese



 Chop the onion and garlic finely and fry them in a dash of oil. Cut the bell pepper into cubes and add it to the pan and fry for a few minutes. Add the risotto rice and fry until translucent. Deglaze with tomato juice and wait for it to be absorbed.

 Then add a tray of hot stock and let it absorb as well. Repeat this until the risotto is cooked but still has a slightly firm grain, this takes about 25 minutes. You may have some broth left over. Finally, stir in the grated cheese and a knob of butter.

 Meanwhile, roll the goat cheese circles in the flour. Beat an egg and dip the circles in it and finally in the breadcrumbs. Heat a little oil or butter in a frying pan and fry the goat cheese in rounds over a high heat for a few minutes until brown. Serve the bell pepper risotto with the fried goat cheese. Serve with a little fresh thyme if desired.

 Also try this basic recipe for risotto

Source: Leukerecepten by leukerecepten-nl.
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