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Ingredients
- 100 g Gruyère in Stücken (2 cm)
- 500 g Rosenkohl davon 100 g ganz und 400 g in Vierteln
- 80 g Zwiebeln halbiert
- 1 Knoblauchzehe
- 2 EL Olivenöl
- 300 g Risottoreis (Kochzeit 20 Minuten)
- 700 g Wasser
- 2 Fleischbouillonwürfel (für je 0,5 l)
- ½ TL Salz
- 2 Prisen Pfeffer
- 8 Tranchen Bratspeck
- 20 g Butter
- ½ EL Zitronensaft
- Pfeffer nach Bedarf
- Nutrition
- per 1 Portion
- Calories
- 636 kcal / 2661 kJ
- Protein
- 16.1 g
- Fat
- 22 g
- Carbohydrates
- 65 g
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