Risotto-nut patties with mushrooms

Name: risotto-nut patties with mushrooms
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 700 ml tap water; 1 forest mushroom broth tablet; 1 onion; 150 g mushroom mix t; 50 g unsalted butter or margarine; 200 g risotto rice; 150 g Parmigiano Reggiano; 150 g nut mix macadamia unsalted; 100 g dairy spread natural; 90 g chilled pesto

Pieces of risotto with mushrooms, parmesan cheese, nuts and pesto.

Ingredients

Kitchen Stuff

1 muffin mold with 12 cavities
1 baking paper

Directions

Bring the water in a saucepan with the bouillon tablet to the boil.
Chop the onion. Clean the mushrooms and cut into pieces. Heat the butter in a thick-bottomed pan. Fry the onion 3 min.
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.
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.
Meanwhile, grate the Parmesan cheese.
Preheat the oven to 200 ° C.
Chop the nut mix coarsely.
Mix half the cheese, the dairy spread, the chopped nuts and the rest of the butter through the risotto. Season with pepper and salt.
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.
Divide the whole notes over the cavities with parchment paper. Sprinkle the rest of the grated cheese over it. Spoon the risotto on it.
Cover the shape loosely with aluminum foil. Bake for about 20 minutes in the middle of the oven.
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.
Divide over a dish or over the plates. Drizzle with the pesto.