Peanut Butter Risotto with Sun-dried Tomatoes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 75 g peanuts
- 50 g olive oil
- 200 g rice, (risotto rice)
- 100 ml white wine
- 500 ml soup, clear
- 75 g tomato (s), dried and pickled in oil
- 2 tablespoon peanut butter
- salt and pepper
- Pesto :
- 70 ml oil, (peanut oil)
- 0.5 ½ bunch basil
- 50 g peanuts
- 1 clove garlic
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Roast the peanuts in a pan until golden brown, place on a plate and let cool.
- Drain the dried tomatoes soaked in oil and cut into small pieces.
- Peel the onion, cut into cubes and sauté in the olive oil. Add the rice and cook until lightly translucent. Deglaze with the white wine. Gradually add the vegetable stock while stirring and simmer over medium heat until the rice is creamy and cooked through. It takes about 20 minutes. Finally stir in the tomatoes, peanuts and peanut butter and season with salt and pepper. Serve on plates with a few tablespoons of peanut pesto and peanut kernels.
- * Peanut Pesto:
- For the pesto, briefly roast the peanuts in a pan and put them in the food processor.
- Peel the garlic clove and put it in the machine as well.
- Wash the basil, shake it dry and add it too.
- Puree everything together and gradually add the oil. Season well with salt.
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