Tomatoes sauvées with risotto aux orties
Rescued tomatoes in nettle risotto from the campfire

ingredients

• 1 cup risotto rice

• 1 small onion

• 2 to 3 tomatoes saved from composting

• 1 bunch of collected nettle leaves (attention: gloves)

• 1/2 cup of white wine (in this region of France you are in white wine heaven)

• 1 to 2 cups of vegetable stock

• Salt, pepper and olive oil

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preparation

For the unique taste, it is essential to prepare the risotto over the fire. You can collect nettles all summer long; in spring the leaves are more tender and have a milder taste. If you know of a composting facility, be sure to drop by. Fruit and vegetables with "abnormal" size and shape are sorted out there. The risotto can be combined with almost any saved treasure. In addition: vegetables can also be saved at the market, at Migros or Coop! Ask for what has been sorted out or consciously buy the vegetables that are not (no longer) perfect; otherwise nobody will buy it and it will be thrown away.

Cut the onion, tomatoes and nettle leaves into small pieces. Fry the onions in the oil, add the risotto and sauté briefly. Then add tomatoes and nettles to the risotto and sauté as well; Deglaze with white wine and let simmer a little. Gradually pour in the bouillon until the risotto is done. Finally, season with salt and pepper and enjoy with the rest of the white wine.

Gourmet tip

If you have leftover crème fraîche or tahini at home, you can use it to season the risotto.