Cucumber Risotto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cucumber (s)
- 1 large onion (s)
- 2 tablespoon oil, neutral
- 200 g risotto rice
- 100 ml white wine, drier
- 500 ml vegetable stock, instant if necessary
- 1 teaspoon mustard, medium hot
- Salt and pepper, black, freshly ground
- Dill tips
- 1 tablespoon butter
- 4 tablespoon crème fraîche
Print Recipe
Pin Recipe Instructions
- Wash the cucumber, cut off the ends, quarter the cucumber lengthways and remove the seeds. Cut into small cubes. Peel the onion and chop finely. Warm the vegetable stock.
- Heat 1 tablespoon of oil in a large saucepan and sweat the cucumber cubes for 5 minutes. Take out of the pot.
- Heat the remaining oil in the saucepan and sauté the onions, stir in the risotto rice and mustard. Deglaze with white wine. Gradually add the warm broth and cook the risotto over medium heat. This takes 20-30 minutes. The rice should always be lightly covered with broth. If the 500 ml broth is not enough, take approx. 100 ml more broth. Fold in the cucumber cubes and heat. Season with salt, pepper and dill and melt the butter in the risotto.
- Arrange the risotto on plates and garnish with 1 tablespoon each of crème fraîche.
- If you want a stronger wine aroma, use 200 ml white wine instead of 100 ml and then probably get by with 500 ml stock.
- As a main course, the risotto will fill 2 - 3 people.
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