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Grünkern risotto topped with sautéed mushrooms and parsley, served in a white bowl on a wooden table with salt and pepper.

Grünkern-Risotto Zutaten für 2 Portionen • 120 g Gemüsebrunoise (sehr fein gewürfeltes Gemüse) • 85 g Butter • 220 g Grünkern • 200 g Stein- und Wiesenchampignons • 500 ml Gemüsebrühe • 1 Lorbeerblatt • Salz & Pfeffer • Knoblauch • Blattpetersilie Zubereitung • Die Gemüsebrunoise aus fein gewürfelter Karotte, Sellerie und Lauch in Butter anschwitzen und Grünkern sowie ein Lorbeerblatt dazugeben. • Danach mit Gemüsebrühe aufgießen und etwa eine Stunde unter Rühren kochen lassen. • Die geputzten Pilze in Butter anbraten und fein gehackte Blattpetersilie dazugeben. • Grünkern-Risotto auf einem tiefen Teller mit den gebratenen Pilzen anrichten. Mehr sehen

#food #cuisine #risotto

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