{"id":871,"date":"2011-04-22T16:13:11","date_gmt":"2011-04-22T16:13:11","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=871"},"modified":"2011-04-22T16:13:11","modified_gmt":"2011-04-22T16:13:11","slug":"kurbisrisotto-mit-pfifferlingen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/kurbisrisotto-mit-pfifferlingen\/","title":{"rendered":"K\u00fcrbisrisotto mit Pfifferlingen"},"content":{"rendered":"

Zutaten:<\/b>
\n600 g Muskatk\u00fcrbisfleisch
\nSalz
\n7 EL Oliven\u00f6l
\n300 g Pfifferlinge
\n20 g Schalotten
\n1 1\/2 Knoblauchzehe
\n2 El. Oliven\u00f6l
\nButter
\nSalz
\nPfeffer
\n60 Gramm Fr\u00fchlingszwiebeln
\n1\/2 El. Tomatenmark
\n1\/2 El. Paprikapulver
\nFrisch geriebene Muskatnu\u00df
\n1 St\u00fcck W\u00fcrfelzucker
\n40 g Schalotten gesch\u00e4lt
\n250 g Risotto-Reis
\n100 ml Wei\u00dfwein
\nPfeffer
\nGem\u00fcsefond
\nEtwas Gehackte Petersilie
\n40 g Butter
\n60 g Parmesan<\/p>\n

\nZubereitung: <\/b>
\nK\u00fcrbisfleisch raspeln, leicht salzen, 30 Minuten ziehen lassen, gut ausdr\u00fccken, Saft auffangen. \u00d6l erhitzen, gehackten Knoblauch anschwitzen, gehackte Fr\u00fchlingszwiebeln dazugeben und mitschwitzen. Tomatenmark und Paprikapulver unterr\u00fchren, K\u00fcrbisfleisch 3-4 Minuten. mitd\u00fcnsten, mit Muskat w\u00fcrzen, etwas K\u00fcrbissaft und Zucker unter R\u00fchren 5 min. k\u00f6cheln lassen. Restliches \u00d6l erhitzen, fein gehackten Schalotten anschwitzen. Reis mitschwitzen bis die K\u00f6rner glasig sind, mit Wein abl\u00f6schen, salzen und wenig pfeffern. K\u00fcrbisfleisch untermischen, nach und nach Gem\u00fcsefond dazu, unter R\u00fchren ca. 15 Minuten garen. Inzwischen \u00d6l und Butter erhitzen, Schwammerln darin 3 bis 4 Minuten braten, salzen und pfeffern, gehackte Schalotten und Knoblauch kurz mitbraten, 2\/3 der Schwammerln, gehackte Petersilie, Butter unter den Risotto mischen, nach und nach geriebenen Parmesan dazugeben.
\nAuf vorgew\u00e4rmten Tellern anrichten, restliche Schwammerln mit Petersilie vermischen und auf den Risotto geben. <\/p>\n

Quelle: de.rec.mampf<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 600 g Muskatk\u00fcrbisfleisch Salz 7 EL Oliven\u00f6l 300 g Pfifferlinge 20 g Schalotten 1 1\/2 Knoblauchzehe 2 El. Oliven\u00f6l Butter Salz Pfeffer 60 Gramm Fr\u00fchlingszwiebeln 1\/2 El. Tomatenmark 1\/2 El. Paprikapulver Frisch geriebene Muskatnu\u00df 1 St\u00fcck W\u00fcrfelzucker 40 g Schalotten gesch\u00e4lt 250 g Risotto-Reis 100 ml Wei\u00dfwein Pfeffer Gem\u00fcsefond Etwas Gehackte Petersilie 40 g … <\/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":[18],"tags":[67,223],"class_list":["post-871","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-kurbis","tag-pfifferlinge","item-wrap"],"yoast_head":"\nK\u00fcrbisrisotto 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Dezember 2012","format":false,"excerpt":"Zutaten 4 Schalotten, fein gew\u00fcrfelt 2 EL Schmalz 1 EL Rosenpaprika 200 ml Lammfond oder Wei\u00dfwein 700 g Lammfleisch aus der Keule, in 2 cm gro\u00dfen W\u00fcrfeln Salz 2 Knoblauchzehen, gepresst 0,3 TL K\u00fcmmel, gesto\u00dfen 2 Rote Gem\u00fcsepaprika, - gew\u00fcrfelt 1 EL Tomatenmark 4 Mittelgro\u00dfe Kartoffeln, - gew\u00fcrfelt Zubereitung In\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/871","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=871"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/871\/revisions"}],"predecessor-version":[{"id":872,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/871\/revisions\/872"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=871"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=871"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=871"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}