| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Esslöffel | olive oil |
| 375 Gramm | Arborio rice; (12oz) |
| 1 mittel | Onion roughly chopped |
| 1 | Cloves garlic finely chopped |
| 1000 Milliliter | Vegetable stock; (1 3/4 pint) |
| 1 | Red pepper; deseeded and |
| | Roughly chopped |
| 1 mittel | Aubergine; roughly chopped and |
| | Salted to extract |
| | The bitter juices |
| 1 | 400 gram pac frozen seafood salad; defrosted |
| 5 Esslöffel | Fresh basil; roughly chopped |
| 2 Esslöffel | parsley fresh, finely chopped |
| | salt |
| | black pepper freshly ground |
| 25 Gramm | Unsalted butter; (1oz) |
|
Preheat 1 tablespoon of the oil and add the rice, onion and garlic, heat for 2 minutes, stirring to prevent the rice from burning.
Add the hot vegetable stock gradually allowing the rice to absorb the liquid slowly. Reduce the heat, simmer the rice adding more liquid when necessary.
Rinse and dry the aubergine.
In another pan, heat the remaining 3 tablespoons of oil and fry the pepper and aubergine for 3-4 minutes, then add these to the rissotto.
Add the seafood 2-3 minutes before the rice is cooked (see pack for length of cooking time).
Just before serving add the herbs, butter and season to taste.
risotto.
|
|
Anmerkungen zum Rezept:
keine |
