Spinach rolls on paprika vegetables

Name: Spinach rolls on paprika vegetables
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 125 g Shallots; 1 Garlic clove; 3 TABLESPOONS Oil; 20 g Pine nuts; 50 g Risotto Reis; 2 TABLESPOONS White wine; 275 ml Vegetable broth (instant); 60 g Gruyère cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Spinach; 2 (approx. 750 g) yellow and red peppers; 1 collar Chives

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

125 g Shallots
1 Garlic clove
3 TABLESPOONS Oil
20 g Pine nuts
50 g Risotto Reis
2 TABLESPOONS White wine
275 ml Vegetable broth (instant)
60 g Gruyère cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Spinach
2 (approx. 750 g) yellow and red peppers
1 collar Chives

Directions

1
Peel the shallots. Cut two into fine cubes, cut the rest in half or quarters depending on the size. Peel garlic and dice finely. Fry the diced shallots and garlic in 1 tablespoon of hot oil.
2
Add the pine nuts and roast until golden brown. Add rice and sauté. Pour in white wine and 150 ml broth. and let it swell at mild heat for about 20 minutes. Grate cheese, mix one half with the rice and season with salt and pepper.
3
Sort the spinach, wash and drain. Fold 2-3 leaves. Add 2 tablespoons of risotto rice to each leaf and roll up into small rolls. Clean, wash and cut the peppers into thin strips.
4
Heat the rest of the oil in a shallow casserole dish. Sauté shallots and peppers in it. Season with salt and pepper. Place spinach rolls on top, pour on remaining stock and braise covered for about 10 minutes.
5
Shortly before serving, sprinkle with remaining cheese and chive rolls.