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Ingredients
- 1 Schalotte
- 10 g Olivenöl
- 100 g Risottoreis (z.B. Carnaroli oder Arborio, 12-15 Minuten Garzeit)
- 250 g Wasser
-
½
TL Gewürzpaste für Gemüsebrühe, selbst gemacht
or ¼ Würfel Gemüsebrühe (für je 0,5 l) - 2 Prisen Salz
- 2 Prisen Pfeffer
- 20 g Schinkenwürfel
- 25 g Rucola, grob gehackt, und etwas mehr zum Garnieren
- 30 g Gorgonzola, zerbröckelt oder gewürfelt
- Nutrition
- per 1 Portion
- Calories
- 2618 kJ / 625 kcal
- Protein
- 19 g
- Carbohydrates
- 79 g
- Fat
- 25 g
- Fibre
- 2.9 g
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