Peperoni-Risotto
TM6 TM5

Peperoni-Risotto

4.5 (46 ratings)

Ingredients

  • 80 g Sbrinz, in Stücken (2 cm)
  • 500 g gelbe Peperoni, entkernt, in Stücken (3 cm)
  • 80 g Zwiebeln, halbiert
  • 1 Knoblauchzehe
  • 40 g Butter
  • 300 g Risottoreis (Kochzeit 20 Min.)
  • 100 g Weisswein
  • 700 g Wasser
  • 1 Gemüsebouillonwürfel (für 0,5 l)
  • 1 Briefchen Safranpulver
  • ¾ TL Salz
  • 1 EL Olivenöl
  • 250 g Cherry-Tomaten mit Rispen
  • ½ TL Fleur de Sel
  • 4 Prisen Pfeffer

Nutrition
per 1 Portionen
Calories
2138 kJ / 509 kcal
Protein
14 g
Carbohydrates
69 g
Fat
19 g

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