Potato risotto with herb parmesan pesto

Ingredients for 1 servings:

• 1 onion(s), peeled and diced
• 130 g potatoes, peeled and diced
• Fat for frying
• Salt and pepper, black, from the mill
• 1 tbsp lemon juice
• 100 g vegetable stock
• 5 g butter
• 1 spring onion(s), cut into rolls
• 50 g green beans (can)
• 2 tbsp olive oil
• 2 cloves garlic, pickled in vinegar
• 10 g chives (frozen)
• 5 g basil
• 1 dashes lemon juice
• 1 pinch of lemon zest
• 20 g Parmesan

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Singles Dinner No. 206

Sauté the peeled and diced onion in a pan with a little fat. Add the peeled and diced potatoes and sauté. After 3 minutes, season with salt and pepper and deglaze with the tablespoon of lemon juice. Reduce slightly, add the stock, cover, and simmer over low heat for 15 minutes. Place all the pesto ingredients in a tall mixing bowl and puree. Season with salt and pepper and stir into the potatoes in the pan. In a small wok, sauté the finely chopped spring onion in 5g of butter for a few minutes, then add the beans and fold in. Arrange the contents of the pan on a plate, scatter the stir-fried vegetables on top, garnish, and serve.