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Sweet Tooth
Risotto-nut patties with mushrooms
Pieces of risotto with mushrooms, parmesan cheese, nuts and pesto.
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Ingredients
Directions
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Bring the water in a saucepan with the bouillon tablet to the boil.
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Chop the onion. Clean the mushrooms and cut into pieces. Heat the butter in a thick-bottomed pan. Fry the onion 3 min.
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Add the rice and cook for 2 minutes. Add the hot stock in portions and cook the rice while stirring over medium heat in about 20 minutes until al dente.
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Only add new stock if the previous one is completely absorbed. Add the mushrooms after 10 minutes. Turn off the heat when the risotto is done.
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Meanwhile, grate the Parmesan cheese.
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Preheat the oven to 200 ° C.
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Chop the nut mix coarsely.
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Mix half the cheese, the dairy spread, the chopped nuts and the rest of the butter through the risotto. Season with pepper and salt.
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Cut out of a sheet of baking paper 2 rounds per person the size of the bottom of a muffin cavity and place in the muffin mold.
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Divide the whole notes over the cavities with parchment paper. Sprinkle the rest of the grated cheese over it. Spoon the risotto on it.
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Cover the shape loosely with aluminum foil. Bake for about 20 minutes in the middle of the oven.
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Cut the patties from the muffin mold on the sides. Put a plank on the mold and turn over so that the patties come out.
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Divide over a dish or over the plates. Drizzle with the pesto.
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Nutrition
855Calories
Sodium0% DV1.005mg
Fat94% DV61g
Protein54% DV27g
Carbs16% DV49g
Fiber12% DV3g
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