Naturreisrisotto mit Portulak, Zucchini und Tomaten

Ingredients

• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 250 g natural whole-grain rice
• 950 ml vegetable broth
• 2 red tomatoes
• 2 yellow tomatoes
• 1 stalk Celery
• 30 g parmesan (1 piece)
• 1 yellow zucchini
• 1 green zucchini
• 40 g purslane (1 handful)
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Heat 1 tbsp oil in a pot and sauté onion and garlic over medium heat until translucent. Add the rice, stir at low heat until translucent, then deglaze with 75 ml broth. Stir to absorb, add another 75 ml broth, absorb again, then ladle enough broth to just cover everything. Gradually add remaining broth while stirring, cooking until the rice is al dente.

2. 2.

   Meanwhile, blanch tomatoes in hot water, shock, peel, quarter, core and dice them. Wash, trim and slice celery into very thin rounds. Grate parmesan.

3. 3.

   Wash zucchini and slice thinly. Heat remaining oil in a pan and cook zucchini over medium heat until tender.

4. 4.

   Wash purslane, rinse, trim and dry by spinning.

5. 5.

   Combine tomatoes, zucchini, celery and purslane with parmesan into the risotto, season with salt and pepper, and divide onto four preheated plates.