John Myers
Contents
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Ingredients
- 320 g Risotto rice
- 0,5 tbsp Dried rosemary
- 20 g Dried porcini mushrooms
- 40 g Dried tomatoes
- 15 g Pine nuts 1
- 1 tbsp Oil
- 50 ml White wine
- 1250 ml Vegetable broth
- 1 tbsp Butter
- 100 g Freshly grated Parmesan
Instructions
- Heat the oil in a saucepan ... add rice, tomatoes, porcini mushrooms and pine nuts and sweat briefly ... deglaze with wine and simmer. Now add the rosemary and gradually add the hot broth, stirring patiently until the liquid is soaked up ... continue like this until all the broth has been used and the rice is soft. Finally stir in the butter and Parmesan, taste to see if a little salt is missing.
- Arrange the risotto on a plate and sprinkle with some freshly ground pepper.
- The basic mixture was layered in a glass and I got it for Christmas from my daughter ... we liked it so much that I don't want to withhold it from you :))))))
Nutrition
Serving: 100gCalories: 120kcalCarbohydrates: 14.7gProtein: 3.8gFat: 5g
