Rocket risotto with dried tomatoes and red onions

Name: Rocket risotto with dried tomatoes and red onions
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 red onions; 3 Garlic cloves; 1 TABLESPOON Butter or margarine; 250 g Risotto Rice; 400 ml dry white wine; 400 ml Vegetable broth (instant); 30 g dried tomatoes in oil; 1 collar Rocket; 35 g Parmesan cheese; 5 TABLESPOONS Whipped cream; 2 TABLESPOONS Maple syrup

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 red onions
3 Garlic cloves
1 TABLESPOON Butter or margarine
250 g Risotto Rice
400 ml dry white wine
400 ml Vegetable broth (instant)
30 g dried tomatoes in oil
1 collar Rocket
35 g Parmesan cheese
5 TABLESPOONS Whipped cream
2 TABLESPOONS Maple syrup

Directions

1
Peel onions and garlic. Finely dice garlic and 1 onion. Heat the fat in a pot. Fry the onion cubes and garlic until transparent. Add rice and fry briefly. Add wine and half of the broth, bring to the boil and cook covered over low heat for about 20 minutes.
2
Once the liquid has been absorbed, add the remaining stock gradually, stirring from time to time. Drain the tomatoes. Collect 1 tablespoon of oil. Wash and drain the rocket. Cut 2 onions into slices.
3
Heat the tomato oil in a small pan. Fry the onions for 2-3 minutes. Cut tomatoes into strips. Cut rocket roughly into pieces. Slice parmesan. Set aside 1/3 for sprinkling. Fold parmesan, cream, rocket, onions and dried tomatoes into the risotto and continue cooking for 1-2 minutes.
4
Arrange the risotto on plates, sprinkle with parmesan and sprinkle with maple syrup.