Baked Spinach Leaf Risotto Dumplings

Peel garlic and cut into small cubes. Sauté risotto rice with garlic in butter and deglaze with white wine. Add ½ l water and 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 a boil with 100 ml water and Knorr Bouillon Pur Gemüse and simmer for 10 minutes. Add 100 ml of cream and puree finely. Remove the dumplings from the refrigerator, coat in flour, egg and breadcrumbs and fry in hot oil until golden. 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.

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