Fol Epi Spargel- & Erbsen-Risotto
Rezepte > Fol Epi Spargel- & Erbsen-Risotto

Fol Epi Spargel- & Erbsen-Risotto

So schmeckt Finesse!
30 Min.
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Zubereitung

1

Risotto zubereiten: Erbsen in einem Topf mit kochendem Wasser während 3 Minuten kochen lassen. Abtropfen und in kaltem Wasser zur Seite stellen.

2

Die gehackte Zwiebel In einem Kochtopf in 2 Esslöffeln Olivenöl bei schwacher Hitze 5 Minuten anbraten. 

3

Den Reis hinzugeben und 2 Minuten lang bei starker Hitze rühren, bis er glasig wird.

4

Reis mit einer Schöpfkelle sehr heisser Brühe und dem Weisswein ablöschen. Mit einer Holzkelle gut rühren.

5

Nach 16 bis 18 Minuten, wenn der Reis noch al dente ist, den Herd ausschalten und dann die stückige Butter, den geriebenen Parmesan und die Erbsen einrühren.
2 Minuten ruhen lassen.

6

Die Minze hacken und zum Risotto geben. 

7

Anrichten: Fol Epi Scheiben auf der Arbeitsfläche ausbreiten und trichterförmig einrollen.