for 2 person

Rice

6	dried tomatoes in oil
1	onion
½ tbsp	olive oil
175 g	risotto rice
1 dl	white wine
4 ½ dl	vegetable bouillon, hot
	oil for frying

Schnitzel

2	vegetarian schnitzel, plain with cheese and spinach
some	basil leaves
50 g	grated Sbrinz

How it's done

Rice

Drain the tomatoes and cut into strips. Finely chop the onion. Heat the olive oil, sauté the onion and tomatoes, add the rice and sauté until translucent, stirring constantly.

Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 15 mins. until the rice is creamy and al dente.

Schnitzel

Heat the oil in a frying pan and fry the schnitzel over a medium heat for approx. 4 mins. on each side. Plate up the risotto and schnitzel, garnish the risotto with basil. Serve with the Sbrinz cheese alongside.

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