Stir-fry risotto with spinach salad

Name: stir-fry risotto with spinach salad
Cook time: 13 min
Total time: 13 min
Yield: 4
Ingredients: 500 g chilled broken green bean bag; 6 el traditional olive oil; 150 g sliced onions; 350 g stir fry risotto package; 1,5 mushroom broth tablet; 700 ml boiling water; 100 g Pecorino Romano cheese; 250 g Cherry tomatoes; 1 tl dried tarragon

A stir-fry risotto with Pecorino Romano and a tasty spinach salad.

Ingredients

500 g chilled broken green bean bag
6 el traditional olive oil
150 g sliced onions
350 g stir fry risotto package
1,5 mushroom broth tablet

700 ml boiling water
100 g Pecorino Romano cheese
250 g Cherry tomatoes
1 tl dried tarragon

Directions

Boil the green beans in water with salt in 10 minutes until al dente. Drain and drain.
In the meantime, heat the oil in a stir frying pan the onions 2 min. Add the rice and cook for another 1 min. Add the bouillón tablets and boiling water.
Bring to a boil and cook over medium heat for 4 minutes. Stir frequently. Remove from the heat and add the cheese.
Season with black pepper.
Meanwhile, halve the cherry tomatoes. Mix them with the tarragon, green beans and the rest of the oil in a bowl.
Season with pepper and salt. Serve the risotto with the bean salad next to it.