Risotto with radicchio and garlic sausage
easy
Ingredients
- 1 small onion
- 1 TABLESPOON Vegetable broth (instant)
- 3 TABLESPOONS Butter
- 250 g Risotto rice (e.g. Arborio)
- 100 ml dry white wine
- 1 small radicchio
- 7-10 Tbsp Basil
- 4-5 Tbsp Cashew nuts
- 1 Garlic clove
- 1-2 TABLESPOONS Oil
- 2 coarse sausages
- 7-10 Tbsp (à ca. 150 g)
- 1 TABLESPOON liquid honey
- 1-2 TEASPOONS White wine vinegar
- 40 g Parmesan (piece)
Directions
- 1
1) Peel and chop the onion. Mix 600-700 ml hot water and stock. Heat 1 tablespoon butter. Sauté onion in it. Add rice and sweat for about 2 minutes. Stir in wine. Add stock gradually while stirring, do not add stock until the rice has absorbed most of the liquid. Risotto as a whole, stirring frequently
- 2
Cook for 30-35 minutes
- 3
2) Clean, wash and drain the radicchio Cut into strips. Wash, pluck and chop the basil, except for a little bit for garnishing. Roast the cashew nuts in a pan without fat, remove. Peel garlic and press it through a garlic press
- 4
3) Heat the oil in a coated pan. Fry the sausages for about 5 minutes. Add garlic and fry briefly. Take out, keep warm. Fry radicchio in hot frying fat for 2-3 minutes. Stir in honey and vinegar, bring to the boil. Slice Parmesan cheese into shavings
- 5
4) Mix radicchio, 2 tablespoons butter, basil, half parmesan and risotto, season to taste. Cut the sausages into slices. Serve everything. Garnish with the rest of cheese, cashew nuts and basil
- 6
Preparation time: approx. 40 min
- 7
Per serving: approx. 710 kcal
- 8
E 26 g, F 38 g, KH 61 g
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