Baked risotto with cavolo nero and sage

Baked risotto with cavolo nero and sage

Total: 1 hr | Active: 20 min.
vegetarian
Nutritional value / person: 406 kcal
, Fat: 16 g
, Carbohydrate: 52 g
, Protein: 12 g
Risotto is a classic that is just as popular as a side dish as it is a simple main. This recipe spares you the lengthy stirring process. All of the ingredients are thrown together in a dish or pot and cooked in the oven. Meanwhile, you are free to relax with your guests.

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Risotto

2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
4 sprig sage, finely chopped
250 g mixed mushrooms, cut into pieces
100 g cavolo nero, cut into strips
250 g risotto rice
5 dl vegetable bouillon

To bake

20 g butter
40 g grated Parmesan
salt and pepper to taste

Fried sage

1 tbsp olive oil
some sage leaves
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Utensils

One ovenproof dish (holding approx. 2 l), greased

How it's done

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Risotto

Heat the oil in a frying pan, sauté the onion, garlic and sage for approx. 5 mins., transfer to the prepared dish. Add the mushrooms, cavolo nero, rice and stock, mix together, cover with the lid.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove the dish from the oven. Stir the butter and parmesan into the risotto, cover and leave to stand for approx. 5 mins. Season the risotto.

Fried sage

Heat the oil in a frying pan, fry the sage until crispy. Plate up the risotto, garnish with the sage.

Good to know
Tip: Use curly kale instead of cavolo nero.

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