Vegetable risotto with brie and basil oil
A tasty Italian recipe. The vegetarian main course contains the following ingredients: olive oil (basil (bottle of 50 ml)), Italian (stir-fry mix (400 g)), risotto rice (bag of 500 g), vegetable stock (of 1 1/2 tablet), balsamic vinegar, cream brie, salad melange (200 g) and pine nuts (roasted (50 g)).
Heat 2 tbsp oil in deep pan and gently fry vegetables for 3 min.
Raise the fire, add rice and roast for 1 min.
Add 1/2 l broth, bring to the boil and boil for about 15 min.
With regular stirring.
If moisture is almost absorbed by rice, add rest of (hot) stock.
Mix balsamic vinegar in salad bowl with 4 tbsp basil oil.
Add salt and pepper to taste.
Meanwhile, cut cream brie into small pieces and stir into risotto.
Beat the dressing by dressing and sprinkle half pine nuts over it.
Distribute risotto over 4 deep plates.
Rest pine pine nuts over them and drizzle some oil over them.
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