Filter
Reset
Sort ByRelevance
Gregg Bracke
Risotto with red wine and mushrooms
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a thick-bottomed pan and fry the onion on low setting for about 5 minutes.
-
Add the parma ham, mushrooms and rosemary and stir fry on high setting for another minute.
-
Stir in the rice and let lightly stir until all the grains shine. Extinguish with the wine and let it boil at high speed.
-
Then pour the hot stock little by little and keep stirring until the rice has absorbed the moisture. Add enough broth and let it be absorbed by the rice again.
-
After about 20 minutes, all the broth is taken up and the rice is cooked. Turn off the heat source and stir in the butter.
-
45 minMain dishfrozen puff pastry, medium sized egg, onion, hot curry powder, half-to-half-chopped, celeriac, traditional olive oil, peas in pot, fresh fresh mint,minced sausage tarts with fresh peas and celeriac
-
40 minMain dishchicory, mashed potato mix for casserole, curry powder, half-to-half-chopped, Mango Chutney, ground old cheese 48,chicory dish with mango chutney
-
50 minMain dishsomething crumbly potatoes, Red onion, (olive oil, vega finely chopped, Dutch herbs for vegetables, chilled broken green bean, butter,casserole with vegagehakt
-
20 minLunchsunflower oil, shallot, Red pepper, fresh ginger, lemongrass, chicken bouillon, coconut milk, chicken broth tablet, chicken breast, lime, Thai fish sauce, fresh coriander,Thai chicken soup with coconut and coriander
Nutrition
450Calories
Sodium0% DV0g
Fat20% DV13g
Protein26% DV13g
Carbs21% DV62g
Fiber0% DV0g
Loved it