Risotto in Greek

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 250 g Ebly
  • 1 onion (s), diced
  • 2 tablespoon butter
  • 200 g beans, reen (reen beans), fresh
  • 700 ml vegetable stock
  • 150 g peas (frozen)
  • some oregano, chopped
  • some parsley, chopped
  • 200 g sheep cheese, diced
  • Pepper, whiter
Risotto in Greek
Risotto in Greek
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Instructions

  1. Melt the butter in a saucepan, sauté Ebly and onion cubes in it. Wash the green beans and cut in half. Add the beans to the risotto and deglaze with the vegetable stock. Let cook for 10 minutes. Possibly add a little broth.
  2. Stir in the peas and cook for another 5 minutes. As soon as the risotto has the right bite, fold in the diced sheep cheese, herbs and pepper.
  3. Tip: Fish fillets go well with it.

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