Wonnis Potato Risotto
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), waxy
- 250 g tomato (s)
- 5 tomato (s), dried
- 2 onions)
- 2 cloves garlic)
- 1 tablespoon olive oil
- 6 sprigs herbs, fresh and chopped, e.g. thyme, rosemary, oregano
- 1 tablespoon capers
- some broth, (vegetable or chicken broth)
- 75 g parmesan, rated
- 2 tablespoon pesto
- Tablespoons, leveled water, hot
Print Recipe
Pin Recipe Instructions
- Soak the sun-dried tomatoes in a little hot water. Peel the potatoes and dice them approx. 1 cm in size. Also dice tomatoes (if you are not afraid of the effort, you can peel and core them beforehand). Drain the dried tomatoes, dice and sauté in olive oil with the diced garlic and onion dices. Add the potato cubes and sauté as well, season with salt and pepper. Add the herbs and capers, gradually pour in the stock, stir frequently. When the potatoes are almost done (after 10-15 minutes), fold in the diced tomatoes, pesto and parmesan. Stir, season again to taste.
- A fried fish fillet or chicken breast fillet, for example, tastes good with it.
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