Tuscan cheese risotto

Name: Tuscan cheese risotto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1 TABLESPOON Butter; 250 g Risotto Rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 ml Vegetable broth (instant); 30 g Pecorino cheese; 50 g Parmesan cheese; 1 collar (60 g) Rocket; 200 g red and yellow cherry tomatoes; 1 TEASPOON Olive oil; 7-10 Tbsp Pecorino Plane

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1 TABLESPOON Butter
250 g Risotto Rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 ml Vegetable broth (instant)
30 g Pecorino cheese
50 g Parmesan cheese
1 collar (60 g) Rocket
200 g red and yellow cherry tomatoes
1 TEASPOON Olive oil
7-10 Tbsp Pecorino Plane

Directions

1
Peel onion and garlic. Chop the onion finely. Chop garlic finely. Melt butter in a pot. Fry onion, garlic and rice in it until transparent. Season with salt and pepper.
2
Deglaze with 250 millilitres of vegetable stock. Cook for ten minutes at low heat. Add 500 millilitres of vegetable stock, stirring gradually. Meanwhile grate cheese. Clean the rocket, wash and pat dry.
3
Clean, wash and halve the tomatoes. Heat the oil in a pan and sauté the tomatoes. Add cheese to the risotto and fold in. Carefully fold in rocket and tomatoes as well. Arrange on plates and garnish with black pepper.
4
Sprinkle with pecorino slicer.