cucumber risotto
Ingredients for 4 persons:
- 200g rice
- 400ml poultry stock (alternatively: fish or vegetable stock or stock)
- 1 cucumber
- 1 medium onion
- 1 clove of garlic (more to taste)
- 1 cup of cream
- olive oil
- fresh herbs (dill, parsley, chives ...)
- Salt pepper...
And this is how it's done:
Cut the onion into thin cubes and sauté with the finely chopped garlic in a large pan in a little olive oil over high heat. Add the rice and sauté for a short time, then add the stock or broth and reduce the heat (E-stove level 2-4).
Peel the cucumber and cut in half lengthwise, core it with a teaspoon and then divide the halves again lengthwise (the cucumber is then quartered in length). Then cut the cucumber quarters into small cubes (about 1 cm) and add to the pan to the rice, salt, pepper and the lid on it again for about 10-15 minutes at low heat.
After a total of about 20-25 minutes, try if the rice has the desired bite resistance (should normally be the case, otherwise add a few minutes), then 1/2 - 1 cup of cream in the pan, again season with Add salt, pepper, chilli etc. and finely chopped herbs to taste.
Tastes great as a side dish to fish, but also to poultry dishes. Have fun cooking :)
