![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)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
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
- Fibre
- 4 g
Alternative recipes
Fenchel-Risotto
35min
Kräuterrisotto mit Ziegenkäse
45min
Petersilienwurzel-Risotto
40min
Risotto mit Birne und Gorgonzola
35min
Lachs-Fenchel-Risotto
25min
Fenchel-Risotto
40min
Rote-Bete-Risotto mit Ziegenkäse
40min
Maronenrisotto
30min
Spinat-Risotto mit Ziegenkäse
35min
Trauben-Risotto mit Gorgonzola
35min
Risotto mit Rucola und Gorgonzola
30min
Petersilien-Risotto mit Roter Bete
35min