Risotto with Goat Cheese, Sun-Dried Tomatoes and Arugula

Peel and finely dice the onion. Heat 2 tablespoons of oil in a saucepan and sauté the onion until translucent.

Add the rice all at once, sauté briefly, then deglaze with the white wine. Add the bay leaf and let the wine boil down almost completely while stirring. Pour in about 200 ml of soup and let it boil down, stirring all the time. Gradually add the rest of the soup. Season the risotto with salt and pepper and cook, stirring, for about 15 minutes.

In the meantime, preheat the oven to broil level.

Drain the dried tomatoes and cut them into pieces. Wash the arugula, read it, remove the coarse stems and shake it dry. Dice the goat cheese about 1 cm.

Brush the goat cheese dumplings with the remaining oil, place on a baking tray lined with baking paper and bake under the hot grill for 2-3 minutes until golden brown.

Mix the dried tomatoes and the diced cheese into the rice and cook for another 3 minutes while stirring, then mix in the arugula and fold in the butter.

Allow the rice to cook for a short time, season to taste, divide into deep plates and arrange the browned goat cheese dumplings on top.

Grind the risotto with pepper and serve.

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