![Porree-Risotto mit Walnuss-Serrano-Crunch Porree-Risotto mit Walnuss-Serrano-Crunch](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/41ACCEFD-F704-4FDB-85F5-F5507C50A11F/Derivates/b213f497-e694-4a6d-a1b8-8a9d53b54963.jpg)
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Ingredients
- 60 g Walnusshälften
- 100 g Serrano-Schinken, in Streifen
- 40 g Pecorino, in Stücken (3 cm)
- 2 Schalotten (ca. 60 g)
- 40 g Butter
- 10 g natives Olivenöl
- 320 g Risottoreis (z. B. Carnaroli oder Arborio), 14-15 Minuten Garzeit
- 60 g trockener Weißwein
- 820 g Wasser
- 200 g Porree, in Ringen (5 mm)
-
1
geh. TL Gewürzpaste für Gemüsebrühe, selbst gemacht
or 1 Würfel Gemüsebrühe (für 0,5 l) - ½ TL Salz
- Öl zum Braten
- Nutrition
- per 1 Portion
- Calories
- 2637 kJ / 630 kcal
- Protein
- 20 g
- Carbohydrates
- 66 g
- Fat
- 29 g
- Fiber
- 4 g
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