Potato and cheese risotto with Sage tomatoes

Risotto without rice? Well, of course! Try the Italian, creamy classic with potatoes. Especially good with sautéed Sage tomatoes. Mhhh...

30
 Min. |   
2
portions

Ingredients

  • 800 g potatoes
  • 250 g cherry tomatoes
  • 100 g whipped cream
  • 10 leaves of Sage contained in the Seedbundles Digestive Comfort or Immunity Boost
  • 60 g gruyère cheese
  • 1 shallot
  • 3 tbsp olive oil
  • Salt & pepper

€9.99

per pack (3 Seedbars)

Step 1

Wash and peel the potatoes. Cut into approx. 5 mm cubes. Then peel and finely dice the shallot.

Step 2

Heat oil in a pot and sauté the shallot for about 3 minutes. Add the potatoes and fry for another 3 minutes. Deglaze with stock and simmer for 10-12 minutes.

Step 3

In the meantime, harvest Sage. Heat oil in a pan and fry the Sage leaves in it for about 30 seconds. Remove and drain on a paper towel.

Step 4

Wash and halve the cherry tomatoes. Add to the pan and toss in the Sage oil for a few minutes. Then remove the pan from the heat.

Step 5

Add cream to the potatoes and simmer for another 5 minutes. Grate the cheese and add to the pot. Cook until the cheese melts. Season with salt and pepper. Arrange on plates, serve with Sage tomatoes and enjoy.

Recipe provided by the cooking app KptnCook.

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