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Healthy lemon riceto with basilica

Healthy lemon riceto with basilica

Cooking Time45 m
Ingredients11
DifficultyMedium
0
0
wwentorme95
Citronrisotton gets its soft, round taste of vermouth, parmesan and a click mascarpone. The basilica and lemon provide freshness that balances the full risotton fine. Serve with a good bread and a crispy salad alongside.

Ingredients

4 servings
  • Step: 1
    8 dl vegetable broth (water + dice/fond)
  • Step: 2
    1 pc red
  • Step: 3
    4 pc sellerist drinks
  • Step: 4
    1 pc garlic divide
  • Step: 5
    2 msk rap oil or olive oil
  • Step: 6
    3 dl avorioris or round grain rice
  • Step: 7
    1 dl dry vermouth or dry white wine
  • Step: 8
    1/2 pc pot of basil leaf (1/2 pot equals about 1 dl)
  • Step: 9
    rice shell and juice of 1 washed lemon
  • Step: 10
    1/2 dl fresh-riven parmesan
  • Step: 11
    1/2 dl mascarponeost

Instructions

  • Step: 1
    Cook up the broth.
  • Step: 2
    Scale and hack the red bulb. Customize and shred the celerist stalks. Scale and hack the garlic.
  • Step: 3
    Heat up the oil in a pot. Add onions and celery and milling under stirring a few minutes. Mix in the garlic and rice. Remove and pour in the wine. Cook up and let the wine boil in.
  • Step: 4
    Then dilute a little at a time with the hot broth and sevend on weak heat about 20 minutes. Move from time to time.
  • Step: 5
    Stream the basilica fine and mix it with the lemon shell and juice as well as the cheese. Move around.
  • Step: 6
    Serve risotton with bread and salad.

Näring

Calories404kcal
Carbohydrates56g
Fat14g
Protein9g
Serving Size4serving

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