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Ingredients
- 80 g Sbrinz in Stücken (2 cm)
- 500 g gelbe Peperoni entkernt, in Stücken (3 cm)
- 80 g Zwiebeln halbiert
- 1 Knoblauchzehe
- 40 g Butter
- 300 g Risottoreis (Kochzeit 20 Min.)
- 100 g Weisswein
- 700 g Wasser
- 1 Gemüsebouillonwürfel (für 0,5 l)
- 1 Briefchen Safranpulver
- ¾ TL Salz
- 1 EL Olivenöl
- 250 g Cherry-Tomaten mit Rispen
- ½ TL Fleur de Sel
- 4 Prisen Pfeffer
- Nutrition
- per 1 Portionen
- Calories
- 509 kcal / 2138 kJ
- Protein
- 14 g
- Fat
- 19 g
- Carbohydrates
- 69 g
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