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Ingredients
- 50 g Parmesan, in Stücken
- 1 Schalotte (ca. 30 g)
- 1 Knoblauchzehe
- 25 g Olivenöl
- 160 g Risottoreis
- 80 g Weißwein
- 420 g Wasser
-
1
geh. TL Gewürzpaste für Gemüsebrühe, selbst gemacht
or 1 Würfel Gemüsebrühe (für 0,5 l) - 200 g Lammrücken, in 4 Stücken (à 50 g), frisch oder TK, aufgetaut
- Öl zum Braten
- 150 g Zuckerschoten, gefroren, aufgetaut
- 10 g Butter
- ¼ TL Pfeffer
- Nutrition
- per 1 Portion
- Calories
- 3496 kJ / 835 kcal
- Protein
- 37 g
- Carbohydrates
- 77 g
- Fat
- 39 g
- Fibre
- 7.3 g
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