Überbackenes Risotto - Cookidoo® – the official Thermomix® recipe platform
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Ingredients
- 70 g Parmesan
- 1 Zwiebel
- 2 Knoblauchzehen
- 30 g Olivenöl
- 350 g Risottoreis
- 900 g Wasser
- 80 g Weißwein, trocken
- 30 g Tomatenmark
- 2 geh. TL Gewürzpaste für Gemüsebrühe, selbst gemacht
- ¾ TL Salz
- ¼ TL Pfeffer
- 1 geh. TL Paprika edelsüß
- 40 g Rucola
- 80 g Cherry-Tomaten
- 150 g Zucchini
- 150 g Aubergine
- 25 g Pinienkerne
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