Bulgur and red lentil risotto with melon, tomato and buffalo mozzarella
příprava
Finely chop the onion and garlic, sauté in olive oil until translucent, add the bulgur and lentils and pour on the vegetable soup. Simmer until the bulgur and lentils are al dente. Stir in the cold butter and season to taste. Cut the tomatoes, peeled melon and fresh basil, add to the risotto and stir. Serve garnished with mozzarella, basil leaves and a drizzle of olive oil.
- 1 onion
- 1 garlic clove
- 2 tbsp olive oil
- 150 g bulgur
- 100 g red lentils
- 500 ml vegetable soup
- 1 tbsp cultured butter
- Natural salt, white pepper, nutmeg
- 2 yellow tomatoes
- 2 red tomatoes
- 1 honeydew melon
- 2 buffalo mozzarella
- Fresh basil for garnishing
