Risotto (Risotto) – Portion for 1 persons
50 g of cooked meat or fish (tooth. possibilities)
1/4 medium onion, finely chopped 1 a teaspoon of oil (tooth. possibilities)
50 g of vegetables (tooth. possibilities)
1 stalk of celery finely chopped
broth (tooth. possibilities)
100 g of plain boiled rice or buckwheat
freshly ground black pepper (freely)
sprigs of parsley or watercress to garnish
Chop the meat or fish or cut it into small pieces. Fry the onion in a pan, stirring all the time. Add vegetables and celery and a little water to prevent overcooking. Add the broth, meat or fish and rice. Heat it up, mixing thoroughly, so that the ingredients are evenly distributed. Season to taste with pepper.
Serve the risotto hot with green vegetables and grilled tomatoes. Garnish with sprigs of cress or parsley.
POSSIBILITIES
Boiled meat or fish: chicken, duck, pork, beef, cod or prawns Oil: sunflower, saffron or olive oil
Vegetables: finely chopped green or red pepper, sliced mushrooms, boiled peas, squash cut into cubes
Broth: home or other allowed