I cook today: Bacon and vegetable risotto with zucchini, beans and parsnips Preparation: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Category: Lunch recipes, light food, rice recipes Our Recipe Rating: Ingredients for 4 servings: 300 grams risotto Continue reading Bacon and Vegetable Risotto
I cook today: Vegetable Risotto with carrots, leek & celery Preparation: 15 minutes Cooking time: 20 minutes Total time: 35 minutes Category: Lunch recipes, rice recipes, vegetarian recipes Our Recipe Rating: Ingredients for 4 people: 300 grams of risotto rice Continue reading Vegetable Risotto
I cook today: Tomato-lemon-risotto with marinated mozzarella cheese Preparation: 15 minutes Cooking Time: 25 minutes Total: 40 minutes Category: Lunch recipes, vegetarian recipes, rice recipes Our Recipe Rating: Ingredient for 4 People: 300 grams of risotto rice 2 carrots 400 Continue reading Tomato-lemon-risotto with marinated Mozzarella
Monika kocht heute: Risotto mit Äpfeln und Speck Zutaten (für 4 Portionen): 1 Bund Frühlingszwiebeln 2 rotschalige Äpfel 150 g Frühstücksspeck 250 g Risotto-Reis 100 g Parmesan, gerieben 3 El Butter 1 l Hühnerbrühe (Bio-Würfel) Salz schwarzer Pfeffer, frisch gemahlen Continue reading Risotto mit Äpfeln und Speck
Ich koche heute: Feurig scharfes Chorizo-Risotto dazu Knoblauchjoghurt Zubereitungszeit: 45 Minuten Unsere Rezeptwertung: Zutaten für 4 Personen: 300 Gramm Risottoreis 250 Gramm spanische Chorizo 2 Zwiebeln 1 Knoblauchzehe 200 Gramm Cerry Tomaten 200 Gramm grüne Bohnen 2 rote Chilischoten 1 Continue reading Feurig scharfes Chorizo-Risotto dazu Knoblauchjoghurt