{"id":5303,"date":"2013-03-07T04:58:59","date_gmt":"2013-03-07T04:58:59","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5303"},"modified":"2013-03-07T04:58:59","modified_gmt":"2013-03-07T04:58:59","slug":"tomaten-rauke-risotto","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/07\/tomaten-rauke-risotto\/","title":{"rendered":"Tomaten-Rauke-Risotto"},"content":{"rendered":"

Zutaten<\/strong>
\n50 g Zwiebeln
\n2 Knoblauchzehen
\n2 Rote Pfefferschoten (20 g)
\n50 g Schwarze Oliven (mit Stein)
\n1 Dose Gesch\u00e4lte Tomaten (400 g EW)
\n200 g Kirschtomaten
\n70 g Rauke
\n2 EL Butter
\n1 EL \u00d6l
\n300 g Risottoreis (z. B. Arborio)
\n250 ml Wei\u00dfwein
\n750 ml Gem\u00fcsefond
\nPfeffer & Salz
\n100 g Schafsk\u00e4se<\/p>\n

Zubereitung<\/strong>
\n1. Zwiebeln fein w\u00fcrfeln. Knoblauch fein hacken. Pfefferschoten l\u00e4ngs halbieren, entkernen und in schmale Streifen schneiden. Oliven in Spalten vom Stein schneiden. Gesch\u00e4lte Tomaten in einem Sieb abtropfen lassen. Fruchtfleisch w\u00fcrfeln, den Saft anderweitig verwenden. Kirschtomaten halbieren. Rauke putzen, waschen und
\ntrockenschleudern.
\n2. Butter und \u00d6l in einem gro\u00dfen flachen Topf erhitzen. Zwiebeln und Knoblauch darin glasig d\u00fcnsten. Reis, Pfefferschoten und Oliven zugeben und kurz mitd\u00fcnsten. Mit Wei\u00dfwein abl\u00f6schen und bei milder bis mittlerer Hitze 3 Minuten kochen lassen. Hei\u00dfen Gem\u00fcsefond nach und nach zugie\u00dfen und insgesamt 20-25 Minuten garen; dabei gelegentlich umr\u00fchren. Mit Salz und Pfeffer w\u00fcrzen.
\n3. Tomatenw\u00fcrfel und Kirschtomaten zugeben und 5 Minuten mitgaren. Kurz vorm Servieren die Rauke unterheben und mit grob zerbr\u00f6seltem Schafsk\u00e4se bestreuen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 50 g Zwiebeln 2 Knoblauchzehen 2 Rote Pfefferschoten (20 g) 50 g Schwarze Oliven (mit Stein) 1 Dose Gesch\u00e4lte Tomaten (400 g EW) 200 g Kirschtomaten 70 g Rauke 2 EL Butter 1 EL \u00d6l 300 g Risottoreis (z. B. Arborio) 250 ml Wei\u00dfwein 750 ml Gem\u00fcsefond Pfeffer & Salz 100 g Schafsk\u00e4se Zubereitung … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","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":[54,18],"tags":[69,63],"class_list":["post-5303","post","type-post","status-publish","format-standard","hentry","category-beilagen","category-gemuse","tag-reis","tag-tomate","item-wrap"],"yoast_head":"\nTomaten-Rauke-Risotto<\/title>\n<meta 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