Risotto – not for Otto, but for me


I don’t know any Otto and so I could get the risotto myself although everything what rhymes is good. This time: Risotto for me is better!

It’s a quick meal – and you can combine anything you want. Just add the veggies you’ve got and follow the instructions.

For one person I use:

1 small onion (chopped)
olive oil or butter

1/2 cup (250 ml) risotto rice (Arborio)

about 1 cup (500 ml) vegetable stock

this time, I used about 1 handful of arugula (=Rucola)

if a bottle is open: a little bit of white wine

or if you want: some lemon juice (of about 1/2 lemon)

parmesan cheese

Heat the oil in a pot, sauté the onions until translucent. Add the rice and sauté until translucent as well. Then add a little bit of the stock (just to cover everything, not more) and bring to a boil. Stir once in a while. When the liquid has nearly evaporated, add more stock (until everything’s covered), go on this way until the rice is creamy and al dente. Cut the arugula a little bit and add it, add whine or lemon juice. Stir well, let simmer for maybe 1-2 minutes. Season with pepper. Serve with grated parmesan cheese!

3 Responses to “Risotto – not for Otto, but for me”

  1. Ich kenne einen Otto, aber der kennt bestimmt kein Risotto … Aber Du hast Recht, Risotto ist großartig! So einfach, so variabel, so yummie! Comfort Food!

  2. 2 Katrin

    Very köstlich. Ich arbeite mich jetzt die nächsten 14 Tage meines Urlaubs durch die Rezepte durch. Wahrscheinlich auch danach :)

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