Tomato risotto with breaded Feta cutlets

Name: Tomato risotto with breaded Feta cutlets
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 850 g Tomatoes; 1 Onion; 2 Garlic cloves; 3 TABLESPOONS Olive oil; 250 g Risotto Rice; 7-10 Tbsp freshly ground black pepper; 350 ml Vegetable bouillon; 25 g grated parmesan cheese; 25 g Butter; 250 g Date cherry tomatoes; 7-10 Tbsp Salt; 20 g Pine nuts; 2 packages (200 g each) Feta cheese; 1 egg (size M); 2 TABLESPOONS Flour; 4-5 Tbsp Breadcrumbs; 20 g clarified butter; 6 Stem(s) Basil

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

850 g Tomatoes
1 Onion
2 Garlic cloves
3 TABLESPOONS Olive oil
250 g Risotto Rice
7-10 Tbsp freshly ground black pepper
350 ml Vegetable bouillon
25 g grated parmesan cheese
25 g Butter
250 g Date cherry tomatoes
7-10 Tbsp Salt
20 g Pine nuts
2 packages (200 g each) Feta cheese
1 egg (size M)
2 TABLESPOONS Flour
4-5 Tbsp Breadcrumbs
20 g clarified butter
6 Stem(s) Basil

Directions

1
Wash the tomatoes, grate them on a coarse grater so that the skin remains. Results in about 650 ml grated tomatoes. Peel onion and garlic and dice finely. Heat 2 tablespoons of oil in a saucepan, fry the onion and garlic over a low heat until transparent.
2
Add the rice and sauté briefly. Season with pepper. Gradually add stock and grated tomatoes, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid.
3
Cook for a total of 30-35 minutes. Then stir in the parmesan and butter in flakes.
4
In the meantime wash and clean the cherry tomatoes. Heat 1 tablespoon of oil in a small pan, add the cherry tomatoes and fry over medium heat for about 2 minutes, turning. Season with salt and pepper and remove from the heat.
5
Roast the pine nuts in a pan without fat while turning them golden yellow.
6
Dab feta dry with kitchen paper. Cut each piece in half lengthwise and divide the resulting rectangles into three. Whisk the egg in a deep plate. Turn the pieces of feta first in flour, then in egg and finally in breadcrumbs.
7
Heat clarified butter in a frying pan, fry the pieces of feta all around at medium heat until golden brown.
8
Wash the basil, shake dry, pluck the leaves from the stalks, put about half of the leaves aside, cut the remaining leaves into fine strips. Stir cherry tomatoes into the risotto, heat up briefly and season with salt and pepper.
9
Arrange the risotto with 3 pieces of feta on plates, sprinkle with basil and pine nuts.