Risotto roesti

main dish Vegetarian
Total: 50 min. | Active: 50 min.
vegetarian, gluten-free

I think we're all familiar with risotto and the old favourite, roesti. This recipe combines the two. This risotto roesti is moist on the inside and crispy on the outside. There are all kinds of options when it comes to the topping and it's a great way of using up leftovers.

Recipe by:
Claudia - stylingqueen

Ingredients

for 4 person

Roesti
300 g risotto rice
  salted water, boiling
80 g grated Gruyère
1  egg
  salt and pepper to taste
2 tbsp butter
Serve
1  burrata (approx. 150 g)
200 g cherry tomatoes, cut in half
40 g baby spinach
a little  sea salt
a little  pepper

How it's done

Roesti

Cook the rice in boiling salted water for approx. 20 mins. until soft, drain. Mix the rice in a bowl with the cheese and egg, season. Heat half of the butter in a non-stick frying pan. Add the rice, fry for approx. 5 mins., stirring occasionally. Shape the rice into a cake, continue to cook (uncovered) over a medium heat for approx. 10 mins. until a golden crust forms. Place a large, flat plate on top of the pan. Tip the rice roesti out onto the plate. Add the remainder of the butter to the pan, slide the rice roesti back into the pan with the uncooked side facing down, cook for a further 10 mins.

Serve

Tear the burrata, serve on top of the roesti with the tomatoes and baby spinach, season.

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