Mushroom and goat cheese risotto 🐏

In a saucepan with a splash of EVOO, we poach the onion, which we have previously cut.

When transparent, add the mushrooms, cut and washed. Season with garlic, black pepper and a little salt.

Add the rice and sauté for 1 minute, stirring well.

While we have done the previous steps, we can heat the vegetable broth in a separate container. Add the broth little by little, stirring constantly, so that it is absorbed and does not stick. This process takes about 15-20mins (rice cooking time).

Add the goat cheese in pieces (you can also use another type of cream cheese such as Parmesan or spreadable cheese) and stir so that everything is well integrated.

Let it rest for 3-5 minutes to acquire more creaminess (be careful not to overdo it because it will soon become dry). Serve with a touch of parsley.