Goat wheat risotto, pastis and cherry tomatoes roasted Balsamic By Magali

Goat wheat risotto, pastis and cherry tomatoes roasted Balsamic By Magali

For 4 people

Ingredients

200 g of wheat

5 cl of PASTIS HENRI BARDOUIN

10 cl of dry white wine

1 tomme of fresh farmer's goat cheese

16 cherry tomatoes washed with the peduncle

10 cl of semi-liquid cream

1 onion, trimmed and chopped

1 garlic clove trimmed and crushed

6 chopped basil leaves

4 tablespoons olive oil

2 cubes of chicken broth

1 tablespoon balsamic vinegar

Salt pepper

Preparation

In a saucepan containing 600 cc of boiling water, melt the bouillon cubes.

Reserve on low heat.

In a wok, pour 2 tablespoons of olive oil and melt the garlic and onion.

Stir in the wheat and coat well in the oil.

Sprinkle with white wine and PASTIS HENRI BARDOUIN.

Mix.

After 5 minutes, add two ladles of broth.

Repeat the operation when the wheat is out of liquid.

Cook for 15 minutes.

Stir in goat cheese, salt, pepper, 3 chopped basil leaves and cream.

Stir.

Melt for 2 minutes on high heat and extinguish.

In a skillet, pour the olive oil and cook for 6 minutes the cherry tomatoes, stirring occasionally.

Deglaze with balsamic vinegar.

Switch off.

Place the risotto in a deep plate or a small ceramic casserole, with cherry tomatoes on top and chopped basil.

Thanks to Magali!

From the blog douceur et gourmandise

https://douceuretgourmandise.wordpress.com/

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