RECEPT

Risotto with Ingrediënten

buffalo ● 1 onion, minced
● 4 cloves of garlic, squeezed

mozzarella ● 10g basil, fresh

Bereidingstijd 35 minuten
4 personen
2653 Kj / 634Kcal calorieën
● 4 stalks of celery, chopped
● 6 plum tomatoes, chopped
● 300g risotto rice
● 1 red pepper, sliced
● 250g buffalo mozzarella
● 40g pecorino, shredded
● 1L vegetable bouillon
● 2 Tbsp butter
● 2 Tbsp olive oil
● Salt & pepper to taste
Voorbereiding
1. Prep the boullion, mince the onion and
the garlic. Shred the basil and cut the
celery in thin slices. Melt the butter on
medium fire and add the onion, celely,
garlic, olive oil and 2 Tbsp of water. Stir
for 5 min on low or until soft.
2. Cut the tomatoes in small chunks of
about 1cm and keep aside. Add the rice
to the pan and bake for about 1 minute
3. Add ⅓ of the bouillon and let the rice
soak up the liquid, stir frequently.
When soaked up add another ⅓. In the
meanwhile remove seeds and cut
pepper.
4. Stir the tomato through the risotto and
let the rest of the bouillon soak into the
risotto. If the rice is too hard you can
add a little more water.
5. Remove the pan from the fire and shred
the mozzarella, stir in with half of the
basil and the pecorino. Add salt and
pepper to taste and let sit for 2 minutes.
6. Serve and spread the rest of the basil,
mozzarella, and pecorino. Add the
peppers as a garnish.

Tips
Add bacon, sausages, salmon or grilled
chicken as potential protein.