Rice and Potato Dishes: Délicorn Escalope with Tomato Risotto

Délicorn Escalope with Tomato Risotto


  • oil to fry
  • 1 dl white wine
  • 0.5 tbsp. olive oil
  • 1 onion
  • some basil leaves
  • 6 dried tomatoes in oil
  • 4.5 dl vegetable bouillon hot
  • 175 g risotto rice
  • 2 vegetarian cutlet with cheese/spinach
  • 50 g Sbrinz cheese
Order the ingredients from COOP@home


Drain the tomatoes and cut into strips. Finely chop the onion. Heat the olive oil, sauté the onion and tomatoes, add the rice and sauté until translucent, stirring constantly.

Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for about 15 mins. until the rice is creamy and al dente.

Heat the oil in a frying pan and fry the schnitzel over a medium heat on both sides for approx. 4 mins. each side. Plate up the risotto and schnitzel, garnish the risotto with basil. Serve with the Sbrinz cheese alongside.


  • Rice and Potato Dishes
  • 35 mins Preparation/cooking time: ca. 35m
  • Servings For 2 people
  • Nutrition 849 Kcal