Red risotto
DIFFICULTY
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
2
- 1 Onion
- 100 g Bacon cubes
- 7-10 Tbsp Oil
- 200 g Risotto Rice
- 500 ml Broth
- 250 g Vegetable mixture deep-frozen
- 2 TABLESPOONS Paprika powder
- 2 TABLESPOONS Tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated parmesan
- 7-10 Tbsp parsley chopped
Directions
- 1
Dice the onion and fry in a little oil with the diced bacon. Add risotto rice and fry until transparent. Add some hot broth (until the rice is covered) and let it swell with lid on.
- 2
Stir again and again and add broth.
- 3
After about 15 minutes, add the vegetable mixture (e.g. tender mixture - carrots, corn and peas) and let it swell for another 5 minutes.
- 4
Then season to taste with salt, pepper, tomato paste and paprika powder and serve sprinkled with parmesan and parsley. It goes very well with salad.
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