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Merlot risotto
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 515
  • Fat about 18g
  • Carbohydrates about 70g
  • Protein about 12g
This is needed
This is needed for 4 people
  • 1 tbsp butter
  • 1 red onion, finely chopped
  • 350 g risotto rice
  • 5 sprigs thyme
  • 2 bay leaf
  • 5 dl red wine (e.g. Merlot)
  • 7 dl vegetable bouillon
  • salt and pepper to taste
  • 50 g grated Parmesan
To serve
  • 5 sprigs thyme, leaves torn off
  • 100 g Mascarpone
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And that's how it's done
And that's how it's done
Heat the butter in a pan. Sauté the onion. Add the rice, thyme and bay leaf, sauté until translucent, stirring constantly. Pour in 200 ml wine and simmer for approx. 1 min. Gradually add the remainder of the wine and the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Remove the thyme and bay leaves. Stir in the cheese, season.
To serve
Plate up the risotto, top with the mascarpone, garnish with thyme leaves.