Summer Risotto

#1, #2

vegetarian

main course

medium

Hubertus Tzschirner

INGREDIENTS FOR 4 PERSONS

• 40 g shallots
• 1/2 garlic clove
• 80g pine nuts
• 60 g butter
• 200 g risotto rice
• 100 ml white wine
• 450 ml vegetable broth
• Tomami Umami and Tomami Tomato
• salt and pepper
• 3 tablespoons olive oil
• 50 g Parmesan
• Wild herbs

INSTRUCTIONS

Roast the pine nuts and set aside. Mash the garlic in a bowl and fry with the chopped onions. Add the risotto rice. Deglaze with white wine, season with Tomami Umami. Pour in one third of the vegetable broth, reduce heat and simmer, stirring several times. Repeat twice until the rice is creamy and al dente. Grate the parmesan and stir into the risotto. Serve on plates and garnish with the roasted pine nuts, drizzle with olive oil and add salt, pepper and Tomami Tomato. Serve with a topping of wild herbs.