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🍽️ Honey Radish Risotto with Fresh Basil Gremolata

367 kcal · 30 min · 4 servings

Ingredients

• Vegetable broth 900 ml
• Spring onions 1 bunch
• Oil 2 tbsp
• Risotto rice 300 g
• Garlic cloves 1 pc
• Lemons 1 pc
• Olive oil 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Radishes 2 bunches
• Basil, fresh 30 g
• Cherry tomatoes 800 g
• Honey 2 tbsp
• Sugar pinch

Instructions

1. 1. Prepare the vegetable broth according to the package instructions and keep it warm.
2. 2. Wash the spring onions thoroughly.
3. 3. Cut off the tough root ends.
4. 4. Separate the white and green parts of the spring onions.
5. 5. Slice both parts into fine rings.
6. 6. Heat one tablespoon of oil in a pot over high heat.
7. 7. Sauté the white onion rings for about one minute.
8. 8. Add the rice to the pot.
9. 9. Stir the rice for one minute.
10. 10. Deglaze the rice with one ladle of warm broth.
11. 11. Let the risotto simmer over medium heat for about 25 minutes.
12. 12. Add more broth gradually.
13. 13. Ensure the rice is always covered with liquid.
14. 14. Stir the risotto regularly.
15. 15. Peel the garlic for the gremolata.
16. 16. Finely chop the garlic.
17. 17. Wash the lemon under hot water.
18. 18. Grate one teaspoon of lemon zest.
19. 19. Halve the lemon.
20. 20. Squeeze the juice from the lemon.
21. 21. Place the chopped garlic in a bowl.
22. 22. Add the lemon zest.
23. 23. Add one tablespoon of lemon juice.
24. 24. Mix everything with one tablespoon of olive oil.
25. 25. Season the mixture with salt and pepper.
26. 26. Remove the radishes from their stems.
27. 27. Wash the radishes.
28. 28. Quarter the radishes.
29. 29. Heat one tablespoon of olive oil in a pot over medium heat.
30. 30. Steam the radishes for about five minutes with the lid on.
31. 31. Wash the basil.
32. 32. Shake the basil dry.
33. 33. Remove the thick stems from the basil.
34. 34. Slice the basil leaves into fine strips.
35. 35. Add the cut basil to the gremolata mixture.
36. 36. Wash the tomatoes.
37. 37. Halve the tomatoes.
38. 38. Add the halved tomatoes to the radishes.
39. 39. Add the green onion rings to the radishes.
40. 40. Add one tablespoon of lemon juice to the radishes.
41. 41. Add the honey to the radishes.
42. 42. Heat the radish mixture for about three minutes over medium heat.
43. 43. Season the radishes with salt, pepper, and sugar.
44. 44. Season the finished risotto with salt and pepper.
45. 45. Plate the risotto.
46. 46. Add the honey radishes.
47. 47. Top with the basil gremolata.
48. 48. Serve the dish immediately.

Nutrition per serving

• kcal: 367
• Protein: 8 g · Fett/Fat: 10 g · Carbs: 65 g