Tomato Spelt Risotto
1 panicle of cherry tomatoes, quartered
- 1 large onion, finely chopped
stalks of parsley
spelt risotto rice
½L Happie broth (2 teaspoons Happie Bouillon + ½L water)
2 tablespoons olive oil, salt and pepper
Prepare the Happie Broth by adding 2 teaspoons of Happie Bouillon to 0.4L boiling water.
Heat oil in a sauce pan. Fry onion until translucent, add spelt risotto from your jar, and stir-fry.
Gradually add Happie Broth, stirring frequently so that the rice is always just covered with liquid, simmer for a total of 30 minutes until the spelt risotto rice is creamy and al dente.
In the meantime, halve the cherry tomatoes and cut the sun-dried tomatoes into fine pieces.
After 15 minutes, mix in the cherry tomatoes and the dried tomatoes, and the leaves of the parsley stalks. Note: parsley is also used in the other recipe this week.
Add the yeast flakes and season with salt and pepper. Serve risotto, and garnish with some remaining parsley.