Risotto with tomato algea tartar
Highest quality for highest pleasure!
- Cut the onions into little chunks and sauté them in butter for 2-3 minutes
- Add rapeseed oil and risotto rice and sauté for another 2-3 minutes
- Add the white wine and boil it down for 3-4 minutes
- Add the vegetable broth and let it simmer for about 12-15 minutes
- Turn down the heat and add tomato algae tartar as well as the tomato quarters, stir it and let it steep for about 3 Minutes
Bon appetit!
Ingredients
- 70 g Lauenroth Tomato-Algea Tartar
- 40 g onions
- 25 g butter
- 300 g risotto rice
- 70 ml white wine (optional)
- 700 ml vegetable broth
- 6 cherry tomatoes
Serves 2