Pestonudeln mit Spinat

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Zutaten

4 Portionen

300 g
400 g
250 g
75 g Risotto rice (carnaroli or aborio)
Braune Champignons
Kirschtomaten
Rocket 1 glass
400 g
400 ml
100 g
20 g
1 Dry white wine
Tomaten aus der Dose
Gemüsebrühe
(Hafer) Crème fraîche
Parmesan (optional)
Zwiebel

Tip

It’s important to prepare before you start cooking. There’s no time to cut things when cooking risotto.

Vorbereitung

10 min

1. Zwiebel würfeln
2. Cut mushroom into slices
3. Kirschtomaten halbieren
4. Set the table (it’s best to serve risotto immediately)

Kochen

30 min

Gemüsebrühe zubereiten

cover to keep hot ~1 min

Zwiebeln und Pilze anbraten

auf mittlerer/hoher Hitze ~5 Min

Add risotto rice

stir so the rice becomes glassy but don’t let it brown ~2 min

Add wine and cherry tomatoes

it should sizzle. Stir well and reduce heat. Cook and stir until most liquid is evaporated ~3 min

Add canned tomatoes

~3 Min

Add bouillon in small bits

continue stirring and adding until the rice is cooked ~15 min

When rice is done and liquid is mostly gone, turn off the heat and add creme fraiche

stir through to make it creamy, add salt and pepper to taste ~1 min

Serve with rocket and parmesan

Tips

Getting a ‘perfect’ risotto involves a lot of subtle details but is worth it. Read up on it hier.