Herb risotto

Herb risotto

Total: 30 min. | Active: 30 min.
vegetarian
Nutritional value / person: 339 kcal
, Fat: 12 g
, Carbohydrate: 48 g
, Protein: 7 g

Ingredients

4 person

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Risotto

1 tbsp olive oil
1 shallot, finely chopped
240 g risotto rice (e.g. Carnaroli)
1 dl white wine
2 tbsp thyme, finely chopped
2 tbsp oregano, finely chopped
½ organic lemon, use grated zest only
5 dl vegetable bouillon, hot
4 tbsp mascarpone
2 tbsp grated Parmesan
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How it's done

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Risotto

Heat the oil in a pan, sauté the shallot for approx. 2 mins. Add the rice, cook while stirring until translucent. Pour in the wine and reduce almost completely. Add the herbs and lemon zest. Add the bouillon little by little to the rice, stirring frequently, ensuring that the rice is covered with a small amount of liquid at all times. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the mascarpone and parmesan.

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