Dried Tomato Risotto with Camembert and Wild Rocket

Name: Dried Tomato Risotto with Camembert and Wild Rocket
Yield: 4
Ingredients: 240 g of Italian carnaroli rice; 400 ml of chicken broth; 40 g of finely chopped wild rocket; 40 g of unsalted butter; 100 g of dried tomatoes cut into thin strips; 20 g of finely chopped onion; 200 g of camembert cheese cubes

1
240 g of Italian carnaroli rice
2
400 ml of chicken broth
3
40 g of finely chopped wild rocket
4
40 g of unsalted butter
5
100 g of dried tomatoes cut into thin strips
6
20 g of finely chopped onion
7
200 g of camembert cheese cubes

Ingredients

1
240 g of Italian carnaroli rice
2
400 ml of chicken broth
3
40 g of finely chopped wild rocket
4
40 g of unsalted butter
5
100 g of dried tomatoes cut into thin strips
6
20 g of finely chopped onion
7
200 g of camembert cheese cubes

Directions

1
Step 1
2
Sauté the finely chopped onion in unsalted butter without browning
3
Next, add the rice, chicken broth, some of the dried tomatoes, and a bit of cheese
4
Cook over low heat until the rice is al dente, tender but still firm
5
Step 2
6
When the rice is almost cooked, add the remaining dried tomatoes and cheese cubes
7
Finally, place the wild rocket leaves on top to garnish
8
Serve hot, finishing with a bit more butter if needed.