Baked Spinach Leaf Risotto Dumplings with Feta Cheese on Paprika Sauce

Rating: 3.42 / 5.00 (83 Votes)

Total time: 1 hour

Servings: 4.0 (servings)



For the baked spinach leaf risotto dumplings with feta cheese, peel the garlic and cut into small cubes. Sauté the risotto rice with garlic in butter and deglaze with white wine. Add ½ l water and a pot of KNORR Bouillon Pur Gemüse and reduce to a simmer, stirring several times.

Shortly before the liquid has boiled down, add thawed spinach leaves and cubes of feta cheese. Season with salt and pepper and stir well. Remove from heat and let cool. Form small dumplings from the cold mixture with moistened hands. Let the dumplings rest in the refrigerator for 20 minutes.

Cut onion and red bell pepper into cubes and sauté in margarine, salt lightly. Bring to the boil with 0.1 l water and the second pot of KNORR Bouillon Pur Gemüse and simmer for 10 minutes. Add 0.1 l cream and puree finely. Take the dumplings out of the refrigerator, coat them in flour, egg and breadcrumbs and fry them in hot oil until golden brown.

Lift the dumplings out of the oil and let them drain a bit. Serve in a deep dish with the bell pepper sauce and garnish with basil.

Related Recipes: