season to taste

Gefüllte Paprika mit mediterranem Risotto in Tomatensauce
January 22, 2012, 12:14 pm
Filed under: Gemüse

Zutaten für 4 Personen:
180 g Risottoreis; 100 g rote Paprika, gewürfelt; 100 g Zucchini, gewürfelt; 4 EL Olivenöl; 800 ml Gemüsefond; 3 EL Kräuter, frisch gehackt; 1 TL Zitronensaft; Salz; Pfeffer; 12 Minipaprika: 4 Zweige Thymian
Für die Tomatensauce: 6 Fleischtomaten, 2 EL Tomatenmark, 2-3 EL Olivenöl, 100 ml Gemüsefond, Salz, Zucker, frisches Basilikum
Aus Risottoreis und Gemüsewürfeln in Öl und mit Gemüsefond einen Risotto kochen. Kräuter, Zitronensaft, Salz, Pfeffer und 1 EL Olivenöl einrühren und auskühlen lassen.
Den Backofen auf 180 °C vorheizen. Paprikaschoten waschen, einen Deckel mit dem Stiel abschneiden, die Kerne herauskratzen. Die Paprika mit dem Risotto füllen, Deckel wieder draufsetzen und in eine ofenfeste Form mit Deckel setzen. Mit Gemüsefond umgießen und mit 2 EL Olivenöl beträufeln. Ca. 20 Minuten backen, nach 15 Minuten den Thymian dazulegen.
Inzwischen die Tomaten überbrühen, abschrecken, häuten und ohne Stielansätzen würfeln Mit Tomatenmark in 2 EL Olivenöl andünsten, mit Gemüsefond aufgießen und würzen. Bei schwacher Hitze zu einer cremigen Sauce einkochen, vor dem Servieren Basilikum dazugeben. Die Paprika auf Tellern anrichten, mit der Saucen umgießen und mit etwas Olivenöl beträufeln.

Für den Risottoreis habe ich die doppelte Menge genommen, etwas weniger Gemüsefond und dafür noch etwas Weißwein (aber nicht alles gebraucht); den Gemüsefond hatte ich vorher selber gemacht; Paprika haben wir relativ kleine bekommen, haben aber dann insgesamt “nur” 10 gefüllt; die Tomatensauce wurde am Ende kurz anpüriert; wir haben alles vorher zubereitet und erst später in den Backofen geschoben, dann verdoppelt sich die Garzeit.

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7 Comments so far
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