Risotto mit Radicchio und Parmesan

Name: Risotto mit Radicchio und Parmesan
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 1 small onion; 1 small clove of garlic; 1/2 TEASPOON Vegetable broth; 1/2 tsp (3 g) Oil; 60 g Risotto Rice; 1 small radicchio salad; 7-10 Tbsp salt, white pepper; 1 tablespoon (10 g) grated parmesan; 7-10 Tbsp Basil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

1 small onion
1 small clove of garlic
1/2 TEASPOON Vegetable broth
1/2 tsp (3 g) Oil
60 g Risotto Rice
1 small radicchio salad
7-10 Tbsp salt, white pepper
1 tablespoon (10 g) grated parmesan
7-10 Tbsp Basil

Directions

1
Peel and finely dice the onion and garlic. Dissolve the stock in a good 200 ml of hot water
2
Fry the onion and garlic in a pot in hot oil. Add rice and steam briefly. Gradually pour on the stock and simmer the rice covered over a low heat for about 25 minutes. Stir from time to time
3
Clean, wash and halve the radicchio and remove the stalk. Cut the leaves into small pieces. Shortly before the end of the cooking time, fold into the risotto and heat up. Season to taste with salt and pepper. Sprinkle with parmesan. Garnish with basil
4
In the same way you can also prepare the risotto with rocket salad. Or you can cook fine carrot or fennel pieces in the last 10 minutes. Parmesan is ideal if you want it to be low-fat! Even a small amount of the Italian hard cheese gives many dishes a spicy touch