{"id":3721,"date":"2012-02-04T21:12:08","date_gmt":"2012-02-04T21:12:08","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/04\/pilzrisotto-zutaten\/"},"modified":"2012-02-05T18:00:10","modified_gmt":"2012-02-05T18:00:10","slug":"pilzrisotto","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/04\/pilzrisotto\/","title":{"rendered":"Pilzrisotto"},"content":{"rendered":"<p><strong>Zutaten<\/strong><\/p>\n<p>250 g Pilze<br \/>\n240 g Reis<br \/>\n250 g gr\u00fcne Erbsen<br \/>\n40 g Zwiebeln<br \/>\n100 g Butter<br \/>\n100 g geriebener K\u00e4se<br \/>\n1 Bund Petersilie<br \/>\ngemahlener Pfeffer<br \/>\nSalz<\/p>\n<p><strong>Zubereitung<\/strong><\/p>\n<p>Ein halber Liter Wasser wird mit Salz und 50 g Butter aufgekocht. Man gibt den abgesp\u00fclten Reis dazu und d\u00fcnstet ihn nach dem Aufkochen zugedeckt in der Backr\u00f6hre. In der \u00fcbrigen Butter wird die Zwiebel hellgelb gebraten, die gewaschenen w\u00fcrflig geschnittenen Pilze, Salz und Pfeffer dazu gegeben und schnell gebr\u00e4unt. Danach gibt man die fein geschnittene Petersilie, die gekochten gr\u00fcnen Erbsen dazu und vermischt alles mit dem Bed\u00fcnsteten Reis, sowie der H\u00e4lfte des geriebenen K\u00e4ses. Man gibt die Masse in 4 mit Butter ausgestrichene Suppentassen und stellt sie bis zum Servieren in hei\u00dfes Wasser. Dann wird die Masse hei\u00df auf eine Platte gest\u00fcrzt und auf jedes Risottoh\u00e4ufchen geriebener K\u00e4se gestreut. Dazu wird Tomatenso\u00dfe serviert.<\/p>\n<div class=\"g-crossposting-backlink\"><a href=\"https:\/\/plus.google.com\/118370625132341053154\/posts\/8QifEC7WHEH\" target=\"_blank\">This was posted on Google+\u2026<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 250 g Pilze 240 g Reis 250 g gr\u00fcne Erbsen 40 g Zwiebeln 100 g Butter 100 g geriebener K\u00e4se 1 Bund Petersilie gemahlener Pfeffer Salz Zubereitung Ein halber Liter Wasser wird mit Salz und 50 g Butter aufgekocht. Man gibt den abgesp\u00fclten Reis dazu und d\u00fcnstet ihn nach dem Aufkochen zugedeckt in der &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/04\/pilzrisotto\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6],"tags":[396],"class_list":["post-3721","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","tag-risotto","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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Februar 2012","format":false,"excerpt":"*Zutaten* 500 g gemischte Knochen 250 g Suppengr\u00fcn 50 g Sellerie 100 g Kohlrabi 50 g Pilze 40 g Fett 250 g gr\u00fcne Erbsen 40 g Mehl Salz 1 Bund Petersilie *Zubereitung* Die Knochen werden gewaschen und in kaltem Wasser zum Kochen aufgesetzt. Das Suppengem\u00fcse wird geputzt und gewaschen und\u2026","rel":"","context":"In &quot;Gem\u00fcse &amp; Obst&quot;","block_context":{"text":"Gem\u00fcse &amp; Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5640,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/23\/pilzragout-im-teig\/","url_meta":{"origin":3721,"position":3},"title":"Pilzragout im Teig","author":"Steffen","date":"23. 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