Rice pudding – risotto

Ingredients for 4 servings:

• 2 onions
• 40 g butter
• 150 g rice pudding
• 350 g vegetables (peas, corn, carrots), frozen
• 150 g crème fraîche

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Dice the onions, sauté in the butter, then add the rice. Briefly sauté the rice, then add enough water to bring the level to about 1 cm above the rice. Let everything boil briskly for about 5 minutes. Then add the frozen vegetables and refill with enough water to bring the level to about 1 cm above the vegetables/rice. Put the lid on and let it simmer gently over low heat, stirring occasionally. Each time the water is almost gone, refill until it is above the vegetables. You usually need to refill the water three times in total. After about 35-40 minutes, everything is cooked. Then remove the lid and simmer everything, stirring constantly, until the liquid has evaporated. Then remove the pot from the heat and stir in the crème fraîche. Add salt to taste. Goes well with anything roasted, such as chicken, turkey, pork, meatballs, or simply as a vegetarian main course.