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Ingredients
- 50 g Parmesan, in Stücken
-
50
g Provolone (italienischer Schnittkäse), in Stücken
or 50 g Scamorza Käse, in Stücken - 1 Schalotte
- 1 Knoblauchzehe
- 20 g Butter
- 10 g Olivenöl
- 320 g Risottoreis (z. B. Carnaroli, Arborio), 14-15 Minuten Garzeit
- 60 g Weißwein, trocken
- 820 g Wasser und etwas mehr zum Karamellisieren
-
1
geh. TL Gewürzpaste für Gemüsebrühe, selbst gemacht
or 1 Würfel Gemüsebrühe (für 0,5 l) - 1 TL Salz
- ¼ TL weißer Pfeffer, gemahlen
- 2 EL brauner Zucker
- 200 g Birnen, in Würfeln (1 cm)
- 50 g Walnusshälften, grob gehackt
- 50 g Gorgonzola, in Würfeln (5 mm)
-
50
g Taleggio Käse, in Würfeln (5 mm)
or 50 g Fontinakäse, in Würfeln (5 mm) - ½ Bund Schnittlauch, in Röllchen
- Nutrition
- per 1 Portion
- Calories
- 2822 kJ / 674 kcal
- Protein
- 21 g
- Carbohydrates
- 75 g
- Fat
- 29 g
- Fibre
- 4.5 g
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