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Baked risotto with cavolo nero and sage
20 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 406
  • Fat about 16g
  • Carbohydrates about 52g
  • Protein about 12g
This is needed
This is needed for 4 people
  • 2 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 onions, finely chopped
  • 250 g mixed mushrooms, cut into pieces
  • 4 sprigs sage, finely chopped
  • 250 g risotto rice
  • 100 g cavolo nero, cut into strips
  • 5 dl vegetable bouillon
To bake
  • 20 g butter
  • 40 g grated Parmesan
  • salt and pepper to taste
Fried sage
  • some sage leaves
  • 1 tbsp olive oil
  • One ovenproof dish (holding approx. 2 l), greased
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And that's how it's done
And that's how it's done
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.