John Myers
Rocket Risotto >>
The perfect rocket risotto >> recipe with a picture and simple step-by-step instructions.
- 1 small Onion
- 750 ml Vegetable broth
- 250 ml White wine dry
- 60 g Butter
- 400 g Arborio risotto rice
- 1 handful Rocket – the garden didn’t offer anything else
- 50 g Freshly grated Parmesan
- Salt
- White milled pepper
- Heat half of the butter in a saucepan and sauté the finely chopped onions. Then add the rice and let it glaze slightly. Deglaze with half of the wine and stir until the wine is absorbed. Salt a little. Now alternately add small amounts of wine or broth and stir, stir, stir again and again.
- Sort out the rocket and wash it. If the risotto is nice and creamy but still firm to the bite, stir in the rocket, Parmesan and the remaining butter. If necessary, salt again and season with pepper. Risotto should never be too dry, but also not too moist. It must stick to the spoon easily.
- We had salmon under a bruschetta hood (see my KB)
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