Ingredients for 4 servings
• 12 large cabbage leaves
• Salt
• 1 l hot porcini broth (health food shop)
• 200 g risotto rice
• 300 g button mushrooms
• 4 tablespoons oil
• 3 tablespoons chopped parsley
• 0.5 tsp dried chili flakes (substitute. Cayenne pepper)
• 150 ml white wine
Time: 1 h 30 min
Preparation
1. Cook cabbage leaves in boiling salted water for 3 minutes. Quenching, drain and pat dry. Thickness veining cut out. Boil 600 ml of broth, add rice, cover and cook for 15 minutes weak.
2. Meanwhile Cleaning mushrooms. Halved 200 g mushrooms and golden brown in a roasting tin coated in 2 tablespoons hot oil fry, add salt. Mix with parsley and chili flakes to the rice. Remaining mushrooms finely chop.
3. The 2-3 tbsp. Mushroom risotto give a cabbage leaf. Margins on flaps and Strunk end firmly roll up to the top of the sheet and tying with kitchen string. In portions until golden brown in hot oil in a roasting tin per 1 El, lift it out.
4. Chopped mushrooms in the frying fat fry until golden brown. Pour in wine, reduce by half. 400ml hot stock and rolls to give a boil, cover and simmer 20 minutes.
5. Lift out the rolls and keep warm. And serve with the rolls.
Nutritional information per serving: 310 kcal
• 7 g. protein
• 10 g. fat
• 43 g. carbohydrates
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