Walnutsage risotto
Ingredients for Walnutsage risotto
| Amount | Ingredient |
|---|---|
| 350 grams | Risotto or rice (short grain rice) |
| L 1 | Vegetable broth |
| 2 small | Onions |
| 5 tbsp | White wine |
| 50 g | Butter |
| something | Pepper |
| 50 g | chopped walnuts |
| 2 tbsp | finely chopped sage leaves |
| 250 grams | Brie cheese, cut into thin slices |
| 205 grams | Cherry tomatoes |
| something | Pepper |
Walnutsage risotto Directions
Melt the butter in a large pot. Add the chopped onions, sauté until soft, add rice and fry well short glassy (stirring constantly). Deglaze with wine. When the rice has absorbed the wine, pour a little hot broth, stirring. Sun continue until the rice is tender and the broth used up. Pour in broth only so much that the rice is covered. Add salt and pepper.
Walnuts and sage under the finished risotto and stir again to taste.
Risotto enter into a casserole dish and top with the Briescheiben. Has formed at 200 ° C. Bake about 15 minutes until the cheese is lightly browned crust.
