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Dinkel-Pilz-Speck-Risotto mit pochiertem Ei
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Ingredients
- 50 g Parmesan, in Stücken
- 5 Stängel Petersilie, abgezupft
- 100 g Zwiebeln, halbiert
- 2 Knoblauchzehen
- 30 g Olivenöl
- 50 g Schinkenspeck, gewürfelt
- 250 g Dinkel
- 2500 g Wasser
- 150 g Weißwein, trocken
- 1 TL Kümmel, ganz
- 1 TL Zitronenschale, gerieben
- 1 ½ TL Salz
- ½ TL Pfeffer
-
1
geh. TL Gewürzpaste für Rindfleischbrühe, selbst gemacht
or 1 Würfel Rindfleischbrühe (für 0,5 l) - 250 g braune Champignons, in Scheiben
- 100 g Cherry-Tomaten, bunt, halbiert
- 80 g Essig
- 4 Eier
- Nutrition
- per 1 Portion
- Calories
- 2175 kJ / 520 kcal
- Protein
- 24 g
- Carbohydrates
- 54 g
- Fat
- 22 g
- Saturated Fat
- 7 g
- Fibre
- 8.3 g
- Sodium
- 1298 mg
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