Rosenkohl-Risotto mit Speck
TM6 TM5

Rosenkohl-Risotto mit Speck

4.7 (127 ratings)

Ingredients

  • 100 g Gruyère, in Stücken (2 cm)
  • 500 g Rosenkohl, davon 100 g ganz und 400 g in Vierteln
  • 80 g Zwiebeln, halbiert
  • 1 Knoblauchzehe
  • 2 EL Olivenöl
  • 300 g Risottoreis (Kochzeit 20 Minuten)
  • 700 g Wasser
  • 2 Fleischbouillonwürfel (für je 0,5 l)
  • ½ TL Salz
  • 2 Prisen Pfeffer
  • 8 Tranchen Bratspeck
  • 20 g Butter
  • ½ EL Zitronensaft
  • Pfeffer, nach Bedarf

Nutrition
per 1 Portion
Calories
2661 kJ / 636 kcal
Protein
16.1 g
Carbohydrates
65 g
Fat
22 g

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