FRIJE

Prepare the rocket pesto: Blend together the rocket, basil, pine nuts, and parmesan. Emulsify with olive oil. Season with salt and pepper. Set aside. Prepare the goat cheese risotto: Peel and finely chop the shallots. In a casserole dish, sauté them in butter over low heat for 5 minutes. Then add the rice and mix for a few minutes until it becomes translucent. Pour in the white wine, mix, and continue cooking over very low heat, gradually adding vegetable broth and Lactel Goat Milk as the rice absorbs it. Season with salt and pepper. Add more or less liquid so that after 15-18 minutes, the rice is cooked but still al dente. Finish by adding the shrimp and gently mixing. Off the heat, add the rocket pesto, lemon juice, and diced President Creamy Goat Cheese. Cover and let rest for 2-3 minutes. Serve this goat cheese, shrimp, and pesto risotto very hot, sprinkled with crushed pistachios. Alcohol is dangerous for your health. Consume in moderation.