When You Faint Are Your Eyes Ever Open

chard and goat's cheese risotto with the assumption

... that this week I probably should explain to the goat cheese-week. :-D

This combination I've been meaning to try. Mr. Mangold
this I had actually sworn off (to me it tasted mostly just to stuffy), but - you know the safe - at some point it passes, one yet again and it is a second or even third chance.

And that chance was really a very good decision, chard, goat cheese risotto and harmony with each other utterly wonderfully musty and it did not taste too. :-)

the ingredients for two people:
- 150 g Risotto
- 1 / 2 liters vegetable stock
- 1 spring onion
- 200 g chard
- 6 cherry tomatoes (or more according to taste)
- 100 g fresh goat cheese


the chard thoroughly washed, cut the stalk and chop the leaves.

in a pan with some olive oil, a minced green onion saute, add the risotto rice and stir to deglaze fixed with a little broth. Now comes what she knows from risotto secure.

stirring, pour in broth, let boil, Pour broth and stir ... until the end.

Here it but so that - when about 1 / 4 liters of the broth is cooked - the chard is added as 90 g of goat cheese (can the rest use it for the decoration of the plate - see image -)
continue now with the rest of the broth. At the very end you give add some of the previously quartered cherry tomatoes. Briefly to rest and ready.

taste it Let you and I cry out to "Give the chard one more chance!" :-D