Rocket risotto with tomato salad (separation food coal hydrate dish)

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
4 4
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 1
  • 80 g cherry tomatoes
  • 1-2 stem(s) Basil
  • 1 TABLESPOON Balsamic vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 1 TABLESPOON Olive oil
  • 2 seedless black olives
  • 1 small onion
  • 1 TEASPOON Butter
  • 40 g Risotto rice
  • 125 ml Vegetable broth
  • 30 g Rocket
  • 1 short Tsp of pine nuts
  • 10 g Whipped cream
  • 10 g sliced parmesan cheese

Directions

  1. 1

    Wash and halve the tomatoes. Wash basil, shake dry and cut the leaves into strips, except for 1 leaf. Season vinegar with salt, pepper and a little sugar. Fold in olive oil.

  2. 2

    Cut olives into thin slices. Mix the tomatoes, olive slices and vinaigrette and leave to stand. Peel and finely chop the onion. Heat butter in a small pot. Fry the diced onion over a low heat until transparent.

  3. 3

    Add the rice and briefly sauté. Season with a little salt. Add stock little by little, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid.

  4. 4

    Cook for a total of 30-35 minutes. Wash and clean the rocket and drain well. Roast pine nuts in a pan without fat. Finally stir cream and rocket into the risotto and season with salt and pepper.

  5. 5

    Arrange the risotto and sprinkle with pine nuts and parmesan slices. Add tomato salad.

Nutrition Facts

KCAL
400 kcal
CARBS
37 g
FATS
23 g
PROTEINS
8 g