risotto
Ingredients for 4 people: 1 onion2 stalks of celery3 tablespoons olive oil½ chili pepper1 jar of pumpkin, approx. 200 g drained weight100 g frozen peas400 g risotto rice¼ l white wine1 l vegetable stock (instant)½ bunch coriander2 tablespoons pumpkin seeds50 g finely sliced baguette salami40 g parmesansaltPepper from the mill Preparation: 1. Peel the onion. Clean and wash the celery. Finely dice both and sauté in 2 tablespoons of hot oil over low heat. Meanwhile, cut chili lengthwise cut open lengthwise, remove seeds, chop very finely. Drain the pumpkin and defrost the peas. 2. Add rice and ch...
FoodCentrale (English)
Ingredients for 4 people: 1 onion2 stalks of celery3 tablespoons olive oil½ chili pepper1 jar of pumpkin, approx. 200 g drained weight100 g frozen peas400 g risotto rice¼ l white wine1 l vegetable stock (instant)½ bunch coriander2 tablespoons pumpkin seeds50 g finely sliced baguette salami40 g parmesansaltPepper from the mill Preparation: 1. Peel the onion. Clean and wash the celery. Finely dice both and sauté in 2 tablespoons of hot oil over low heat. Meanwhile, cut chili lengthwise cut open lengthwise, remove seeds, chop very finely. Drain the pumpkin and defrost the peas. 2. Add rice and ch...
FoodCentrale (English)
Ingredients for 4 people: 10 g dried porcini mushrooms100 g chanterelles400 g tomatoes1 stalk of rosemary2 shallots1 clove of garlic5 tablespoons olive oil250 g risotto rice1/8 l white winesalt1 tin of saffron threadspepper75 g pesto cheese (semi-hard cheese, 50 % fat)rosemary for garnish Preparation: 1. Soak porcini mushrooms in ½ liter of water, clean chanterelles. Clean tomatoes, wash, quarter and remove seeds. Wash rosemary, remove needles. Peel shallots and garlic. Finely dice shallots, press garlic through a press. 2. Sauté shallots and garlic in 3 tablespoons hot olive oil. Add rice and...
FoodCentrale (English)
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