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Ingredients
Pilzrisotto
- ½ Bund Petersilie, frisch
- 80 g Parmesan, in Stücken (3 cm)
- 40 g Schalotten, halbiert
-
300
g Pilze, frisch, (Kräuterseitlinge, Austernpilze und Steinpilze), geputzt und in Scheiben (2 mm)
or 300 g Champignons, frisch, geputzt und in Scheiben (2 mm) - 30 g Butter, in Stücken
- 30 g Olivenöl, nativ
- 20 g Pinienkerne
- 320 g Risottoreis (e.g. Carnaroli, Arborio und Kochzeit 20 Minuten)
- 90 g Weisswein, trocken
- 800 g Wasser
- 1 Gemüsebouillonwürfel (für 0,5 l), zerkrümmelt
- ½ - 1 TL Salz, nach Geschmack
Kürbissalat und Fertigstellung Risotto
- 250 g Karotten, in Stücken
- 300 g Äpfel, in Stücken
- 300 g Hokkaido-Kürbis
- 1 TL Zimt
- 3 EL Ahornsirup
- 2 Orangen, frisch gepresst
- ½ TL Salz (optional)
- 75 g Baumnusskerne
- 30 g Butter, in Stücken
- Nutrition
- per 1 Portion
- Calories
- 3797 kJ / 907 kcal
- Protein
- 21 g
- Carbohydrates
- 115 g
- Fat
- 42 g
- Saturated Fat
- 14 g
- Fibre
- 9.4 g
- Sodium
- 636 mg
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