Green risotto
Facts
| servings: | 2 |
| difficulty: | medium |
Ingredients
- 1 onion
- 2 bunches leek
- 2 cloves garlic
- 300 g spinach
- 1 clove garlic
- 250 g bulgur
- 1 olive oil
- 100 ml white wine
- 750 ml vegetable broth
- 1 salt
- 1 ground black pepper
- 1 tbsp mustard
- 70 g parmesan
- 1 lemon
- 50 g pumpkin seeds
- 1 dill
Cookware
- pan
- casserole
Directions
- Chop the onion, the leek and the garlic. Fry in a pan over medium heat for 5 to 10 minutes with the spinach.
- In a small casserole, fry garlic and bulgur in olive oil for about 3 minutes. Add white wine and vegetable broth. Cook for about 15 to 20 minutes.
- Season the prepared bulgur risotto with salt, ground black pepper, mustard, parmesan, the juice of the lemon and mix with the spinach.
- Serve the dish with pumpkin seeds and dill.