Filter
Reset
Sort ByRelevance
FRANKANDANG
Risotto with red cabbage, bacon cubes and pine nuts
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a thick-bottomed pan and fry the onion for about 5 minutes. Add the red cabbage and cook for a few minutes.
-
Turn the heat source down and add the rice, clove and bay leaf. Stir briefly over the bottom of the pan. Pour in the wine and bring to a boil. Gradually add the stock and stir for about 20 minutes over the bottom of the pan until the rice has absorbed most of the stock.
-
Meanwhile, bake the bacon cubes in a dry, hot frying pan. Add the pine nuts and raisins to the bacon fat.
-
Stir as the risotto is done, stir in the butter, season with pepper and scoop on plates. Divide the bacon, pine nuts and raisins.
-
20 minLunchmayonnaise, chili sauce, Taco sauce, afbak baguette, onion, flour, sunflower oil, chipolata sausage, lettuce,fresh dog
-
20 minMain dishleeks, Red pepper, onion, Mix for Chili con Carne, minced beef, tomato paste, avocado, tortilla, kidney beans,tortillas with chili con carne and avocado
-
25 minMain dishOrganic pandan rice, fresh ginger, Red onion, pointed pepper, chicken fillet, peanut oil, yellow curry spice paste, coconut milk in tin, canned lentils, coriander,yellow curry with lentils, pointed pepper and chicken
-
15 minMain dishtarly, sunflower oil, stir-fry vegetable mix, green beans very fine, coconut and pineapplesauce mild, pineapple slices, unsalted cashew nuts,indian vegetable dish
Nutrition
760Calories
Fat57% DV37g
Protein40% DV20g
Carbs25% DV76g
Loved it