Summary

Ingredients

• 100 g tomato (s), dried (not pickled!)
• 2 tablespoon paprika powder, noble sweet
• 1 tablespoon oregano
• 2 teaspoons thyme
• 2 teaspoons savory
• 1 teaspoon marjoram
• 1 teaspoon rosemary
• 1 teaspoon lavender flowers (if desired, 2 s)
• 500 g risotto (e.. Arborio, Vialone, )
• 3 small bay leaves

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Instructions

1. Chop tomatoes + mix with paprika powder, mix oregano + thyme + savory, mix marjoram + rosemary + lavender flowers.
2. Now distribute in turn on a glass or a cellophane bag: approx. 42 g rice, oregano mix, approx. 42 g rice, tomato and pepper mix, approx. 42 g rice, lavender mix, approx. 42 g rice, Push 1 bay leaf each to the side or the edge.
3. Quantity makes 3 packets or 3 glasses! Close tightly after filling, decorate with herb sprigs and / or ribbons if necessary
4. Recipe to give away:
5. Dice 1-2 onions / shallots and sauté in 2 tablespoon butter. Add 1 packet of risotto mix and sweat briefly, simmer with 150 ml white wine + 600 ml broth for about 25-35 minutes to make the risotto, stir frequently and add a little broth if necessary. For the last 10 min. 1 red pepper + 1 small. Simmer the zucchini (each finely diced). When the risotto is creamy and cooked, stir in 50 g grated Parmesan and 1-2 tablespoons butter, season with salt and pepper and serve
6. The Provence risotto tastes good on its own in a menu - or as an accompaniment to grilled chicken legs, braised rabbit, grilled goat cheese in a bed of peppers and tomatoes