Vegan | Vegetarian

1 onion

1 Tbsp. butter

125 g raw rice

400 ml water

2 courgettes

1 tomato

2 Tbsp. cream cheese (8% fat)

½ tsp. iodized salt

40 g pine nuts

1 pinch of freshly ground pepper

Peel onion, dice and sauté with butter in a saucepan until translucent. Add the raw rice and sauté over medium heat for approximately 5 minutes to golden brown. Add water and cook until all the liquid has evaporated and the rice is cooked. Wash courgette and tomatoes, remove tomatoes from the stem, and chop. Then gently add to the rice. Allow to stand with no heat in the oven for approximately 5 minutes. Gently stir in cream cheese and season to taste with salt and pepper. Sprinkle with pine nuts and serve immediately.

Tip: The risotto is more flavourful when brown rice is used.

Extra tip*

Serve a quark dish (alternatively cottage cheese) with fruit for dessert.

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week)

Energy 417 kcal | Protein 15.9 g | Carbohydrates 52.1 g | Fibre 5.54 g | Fat 15.7 g