Rice Patties with Spicy Vegetables

Ingredients

• 150 g risotto rice
• 350 ml vegetable broth
• 2 red bell peppers
• 1 onion
• 1 red chili pepper
• 3 tomatoes
• 1 tbsp butter
• 30 g freshly grated Gouda
• 2 tbsp mixed fresh chopped herbs
• 2 egg yolks
• Salt
• pepper (ground)
• 4 tbsp olive oil
• 1 tsp Honey

Instructions

1. 1.

   Peel and finely chop the onion, sauté in butter until translucent, stir in rice, briefly cook, then gradually add broth while stirring; simmer on low heat for about 15 minutes, occasionally stirring, then leave to rest off the heat.

2. 2.

   Wash peppers and chili, halve, deseed, cut into thin strips.

3. 3.

   Blanch tomatoes, peel, halve, deseed, dice.

4. 4.

   Sauté peppers, chili, and tomatoes in 2 tbsp oil covered for about 5 minutes; season with salt, pepper, and honey for sweet‑spicy flavor.

5. 5.

   Stir cheese and herbs into the rice, then fold in egg yolks; season with salt and pepper, shape into patties, and fry in remaining oil on both sides for about 5 minutes until golden yellow.

6. 6.

   Serve the rice patties with the sautéed vegetables on a plate.