Peanut butter risotto with sun-dried tomatoes

Ingredients for 2 servings:

• 1 onion(s)
• 75 g peanuts
• 50 g olive oil
• 200 g rice (risotto rice)
• 100 ml white wine
• 500 ml soup, clear
• 75 g tomatoes, dried and preserved in oil
• 2 tbsp peanut butter
• salt and pepper
• Pesto:
• 70 ml oil (peanut oil)
• ½ bunch basil
• 50 g peanuts
• 1 garlic clove(s)
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

without cheese

Roast the peanuts in a dry pan until golden brown, transfer to a plate, and let cool. Drain the dried tomatoes in oil and chop finely. Peel and dice the onion, then sauté in olive oil. Add the rice and sauté until lightly translucent. Deglaze with the white wine. Gradually add the vegetable stock while stirring and simmer over medium heat until the rice is creamy and cooked through. This takes about 20 minutes. Finally, stir in the tomatoes, peanuts, and peanut butter and season with salt and pepper. Serve on plates with a few tablespoons of peanut pesto and peanut kernels. *Peanut pesto: To make the pesto, briefly roast the peanuts in a pan until lightly browned and transfer to a food processor. Peel the garlic clove and add it to the processor. Wash the basil, shake it dry, and add it to the bowl. Blend everything thoroughly, gradually adding the oil. Season well with salt.