BAKED RISOTTO

#2, Würzstoff

vegetarian

main course

medium

Cettina Vicenzino

INGREDIENTS FOR 4 PERSONS

150 g aubergines
200 g sweet potatoes
1 tbsp TOMAMI Condiment Sauce (Würzstoff)
60 g shallots, finely chopped
120 ml white wine
4 tbsp TOMAMI # 2
200 g arborio rice
80 g black olives, pitted
Some stalks of thyme
100 g Parmigiano Reggiano, grated
4 heaped tablespoons of Greek yogurt
Extra virgin olive oil
Fine sea salt
Freshly ground black pepper

INSTRUCTIONS

Cut the aubergines and sweet potatoes into approx. 2 cm cubes. Roast the aubergines on all sides in 2 tablespoons of hot olive oil and set aside. Pour 550 ml of water and the TOMAMI condiment sauce into a large saucepan, heat and keep the broth warm. Preheat the oven to 180 ° C.

In an ovenproof saucepan heat 2 tablespoons of olive oil over medium temperature and sauté the onion and the garlic. Add the rice and stir for about 2 minutes until the rice is translucent. Mix the white wine with TOMAMI # 2 (buy in the TOMAMI shop (http://shop.tomami.eu). Stir, deglaze the rice with the wine/TOMAMI mixture and keep stirring until the alcohol has evaporated. Add the TOMAMI broth and the sweet potatoes, olives and thyme and bring everything to the boil. Put the lid on the pot and put into the oven for about 30 minutes, stirring occasionally.

Remove the lid, add the aubergines and season with salt and pepper; cook in the oven for another 10 minutes without the lid. Take the risotto out of the oven, stir in the parmesan and serve with Greek yogurt.

Preparation time: 60 minutes

A recipe by Cettina Vicenzino