Rocket risotto with tomato salad (separation food coal hydrate dish)

Name: Rocket risotto with tomato salad (separation food coal hydrate dish)
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 80 g cherry tomatoes; 1-2 stem(s) Basil; 1 TABLESPOON Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 TABLESPOON Olive oil; 2 seedless black olives; 1 small onion; 1 TEASPOON Butter; 40 g Risotto rice; 125 ml Vegetable broth; 30 g Rocket; 1 short Tsp of pine nuts; 10 g Whipped cream; 10 g sliced parmesan cheese

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

80 g cherry tomatoes
1-2 stem(s) Basil
1 TABLESPOON Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 TABLESPOON Olive oil
2 seedless black olives
1 small onion
1 TEASPOON Butter
40 g Risotto rice
125 ml Vegetable broth
30 g Rocket
1 short Tsp of pine nuts
10 g Whipped cream
10 g sliced parmesan cheese

Directions

1
Wash and halve the tomatoes. Wash basil, shake dry and cut the leaves into strips, except for 1 leaf. Season vinegar with salt, pepper and a little sugar. Fold in olive oil.
2
Cut olives into thin slices. Mix the tomatoes, olive slices and vinaigrette and leave to stand. Peel and finely chop the onion. Heat butter in a small pot. Fry the diced onion over a low heat until transparent.
3
Add the rice and briefly sauté. Season with a little salt. Add stock little by little, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid.
4
Cook for a total of 30-35 minutes. Wash and clean the rocket and drain well. Roast pine nuts in a pan without fat. Finally stir cream and rocket into the risotto and season with salt and pepper.
5
Arrange the risotto and sprinkle with pine nuts and parmesan slices. Add tomato salad.