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🍽️ Creamy Risotto with Vegetables, Crispy Bread, and Rosemary

1263 kcal · 30 min · 4 servings

Ingredients

• 400 g Risotto rice (e.g. Vialone)
• Olive oil (extra virgin)
• 500 ml Beef stock
• 1 Onion (finely chopped)
• 2 Garlic cloves (finely chopped)
• 1 tbsp Parsley (finely chopped)
• 250 ml White wine
• 2 tbsp Parmesan (freshly grated)
• 2 tsp Butter
• 1 jar Pesto (from the refrigerated section at the organic store)
• 4 Celery stalks
• 500 g Cherry tomatoes
• 1 handful Basil
• 1 Rosemary sprig
• 4 Garlic cloves
• 8 White bread slices (baguette)
• Salt
• Pepper (freshly ground)

Instructions

1. 1. Heat 3 tablespoons of olive oil in a large pot.
2. 2. Add the chopped onion and the chopped garlic.
3. 3. Sauté the vegetables gently over medium heat until they are soft.
4. 4. Add the risotto rice to the pot.
5. 5. Stir the rice continuously until it is completely translucent and coated in oil.
6. 6. Deglaze the rice with white wine.
7. 7. Let the alcohol evaporate over medium heat while stirring constantly.
8. 8. Add a splash of beef stock.
9. 9. Simmer the risotto over medium heat.
10. 10. Stir regularly.
11. 11. Add more beef stock gradually as soon as the liquid is absorbed.
12. 12. Repeat this process until the rice is al dente and creamy.
13. 13. This process takes about 20 to 25 minutes.
14. 14. Remove the pot from the heat.
15. 15. Stir in the Parmesan, the butter, and the chopped parsley.
16. 16. Season the risotto with salt and fresh pepper.
17. 17. Wash and clean the vegetables.
18. 18. Cut the vegetables into bite-sized pieces if necessary.
19. 19. Heat 2 tablespoons of oil in a frying pan.
20. 20. Add the celery stalks, the garlic cloves, the cherry tomatoes, the rosemary sprig, and the basil leaves to the pan.
21. 21. Toss the vegetables in the pan for 2 to 3 minutes.
22. 22. Season the vegetables with salt and pepper.
23. 23. Toast the bread or roast it in the oven.
24. 24. Spread basil pesto onto the toasted bread.
25. 25. Serve the hot risotto with the warm vegetables.
26. 26. Garnish the dish with the pesto crostini.
27. 27. Serve with a glass of white wine.

Nutrition per serving

• kcal: 1263
• Protein: 34 g · Fett/Fat: 51 g · Carbs: 153 g