Risotto with basil and pine nuts

Name: Risotto with basil and pine nuts
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Onions; 2–3 Garlic cloves; 200 g Celery; 2 TABLESPOONS Olive oil; 50 g Butter; 300 g Risotto Rice; 250 ml dry white wine; 800 ml Organic vegetable broth; 7-10 Tbsp Pepper; 40 g Pine nuts; 400 g mutton chop; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 6 Stem(s) Basil; 75 g grated parmesan cheese

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Onions
2–3 Garlic cloves
200 g Celery
2 TABLESPOONS Olive oil
50 g Butter
300 g Risotto Rice
250 ml dry white wine
800 ml Organic vegetable broth
7-10 Tbsp Pepper
40 g Pine nuts
400 g mutton chop
4 TABLESPOONS Oil
7-10 Tbsp Salt
6 Stem(s) Basil
75 g grated parmesan cheese

Directions

1
Peel and finely dice the onions and garlic. Clean, wash and finely dice the celery. Heat olive oil and 10 g butter in a saucepan. Fry the onions, garlic and celery over a low heat until soft and transparent.
2
Stir in the rice. Raise temperature slightly. Steam rice until transparent. Deglaze with wine and let it boil down while stirring. Boil up broth. Season rice with pepper. Add stock little by little, stirring from time to time.
3
Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 40-45 minutes. Roast pine nuts in a pan without fat while turning, remove. Cut meat into thin slices.
4
Heat 2 tablespoons of oil in a large frying pan. Fry half of the slices of meat for 1-2 minutes on each side. Season with salt and pepper. Remove and keep warm. Heat 2 tablespoons of oil in the pan and fry and season the remaining slices of meat in the same way.
5
Wash the basil, shake dry, put some leaves aside for garnishing. Cut the remaining leaves into sticks. Stir cheese and 40 g butter into the risotto. Fold in basil and pine nuts.
6
Season again with pepper and salt if necessary. Arrange risotto and meat garnished with basil.