Pasta risotto Recipe
Recipe Ingredients for Pasta risotto
| Amount | Ingredient |
|---|---|
| 500 grams | Risoni (pasta rice grain size) |
| 2 pcs | Onions |
| 2 pcs | Peppers green / yellow |
| 2 tbsp | Olive oil |
| 1 pc | Garlic |
| 2 tbsp | Tomato paste |
| 1 box | gechälte tomatoes |
| 1 pc | Beefsteak tomato |
| 120 grams | Italian fennel sausage (not chorizo) |
| Salt, white pepper | |
| 1 / 2 tsp | grated lemon peel |
| 100 grams | Freshly grated Parmesan |
| 3 Zw | Lemon thyme |
| 50 EL | Cream |
| 1 tbsp | Butter |
| 1 bunch | Basil |
Pasta risotto Recipe Directions
Peel the onions and garlic, cut into fine dice. Wüflig salami cut, wash clean peppers, cut kleinwürflig.
Beefsteak tomato with boiling water, remove skin, remove the core housing quarters. Tomato fillets into cubes.
Salami cubes with olive oil in a large, shallow saucepan until translucent. This bell peppers, onion and garlic sauté briefly. Ablöchen with the canned tomatoes. Add the fresh lemon thyme and lemon peel, let simmer a bit. Season with salt and pepper. ATTENTION: The salami has been a very strong basic taste!
Rice noodles in salted water until al dente - Read package information. Open semi-stiff cream, parmesan rub.
Decanted Risoni under the tomato mixture, stir to taste again. Finally, stir in cream and Parmesan.
Diced tomatoes and sauté in a little butter spread with the roughly chopped basil to the pasta risotto.
Who wants to take the trouble can fry the whole basil leaves and use as a tasty garnish.
