Risotto kit with sun-dried tomatoes and mushrooms

Ingredients

• 20 g sun-dried mushrooms
• 40 g sun-dried tomatoes
• 200 g arborio rice
• 1 tsp herbs de Provence
• 10 g pine nuts
• 1 Tbsp olive oil
• 1 (small) onion
• 100 ml white wine
• 400 ml broth
• salt
• pepper
• 50 g grated parmesan

Materials

• 400 ml jar
• ribbon
• piece of paper

Preparation

• Chop the sun-dried tomatoes and dried mushrooms into small pieces. Pour the rice into a jar, add the herbs de Provence, then the sun-dried tomatoes, followed by the pine nuts, and finally the mushrooms. Close the jar.
• Write the risotto instructions on a piece of paper, make a hole, and thread the ribbon through it. Tie the ribbon around the jar.
  
• For the risotto: Chop a small onion into small pieces and sauté it in olive oil. When it becomes translucent, add the contents of the jar. Stir well.
• Pour in the white wine and stir until fully absorbed. Then add half of the broth, salt, and pepper, and stir until absorbed.
  
• Finally, pour in the remaining broth and stir. When the rice has absorbed everything, add the grated parmesan and mix.
• It's ready! Sprinkle with pine nuts before serving, if desired!
  

Cookware

Attributes

Questions

Photos of members who cooked this recipe