Mini chef
Utensils
Apron
Bowl
Cooking spoon
Knife
Measuring cup
Pan
Peeler
Rösti grater
Tablespoon
Timer
Cutting board
Kitchen scales
Potato masher
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Vegetables
Place the tomatoes in a bowl, roughly mash with a potato masher. Peel and grate in the carrots. Roughly grate in the courgette.
Rice
Peel and finely chop the onion. Heat the butter in a pan. Sauté the onion, add the tomato puree and rice, sauté until the rice is translucent, stirring constantly.
Risotto
Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. After approx. 10 mins. add the tomatoes, carrots and courgette, then simmer for a further 10 mins. until the rice is creamy and al dente. Season the risotto and plate up.
To serve
Roughly tear the mozzarella, spread on top of the risotto. Tear off the basil leaves and sprinkle on top.
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