Cucumber risotto

Ingredients for 4 servings:

• 1 cucumber(s)
• 1 large onion(s)
• 2 tbsp oil, neutral
• 200 g risotto rice
• 100 ml dry white wine
• 500 ml vegetable stock, if necessary instant
• 1 tsp mustard, medium hot
• Salt and pepper, black, freshly ground
• Dill tips
• 1 tbsp butter
• 4 tbsp crème fraîche

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

great side dish for fish, e.g. salmon

Wash the cucumber, trim the ends, quarter the cucumber lengthwise, and remove the seeds. Cut into small cubes. Peel and finely dice the onion. Heat the vegetable stock. Heat 1 tablespoon of oil in a wide saucepan and sauté the cucumber cubes for 5 minutes. Remove from the pan. Heat the remaining oil in the pan and sauté the onions, stirring in the risotto rice and mustard. Deglaze with white wine. Gradually add the warm stock and cook the risotto over medium heat. This takes 20-30 minutes. The rice should always be lightly covered with stock. If the 500 ml stock is not enough, add about 100 ml more stock. Stir in the cucumber cubes and heat through. Season with salt, pepper, and dill, and melt the butter in the risotto. Serve the risotto on plates and garnish each with 1 tablespoon of crème fraîche. If you prefer a stronger wine flavor, use 200 ml of white wine instead of 100 ml and you’ll probably be able to get by with 500 ml of broth. As a main course, the risotto will feed 2-3 people.