Tomato Spelt Risotto
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1 panicle of grape 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 400 ML 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 grape tomatoes and cut the sun-dried tomatoes into fine pieces.
After 15 minutes, mix in the grape tomatoes and the dried tomatoes, and the leaves of the parsley stalks.
Add the yeast flakes and season with salt and pepper. Serve risotto, and garnish with some remaining parsley.