{"id":21456,"date":"2022-04-27T13:36:19","date_gmt":"2022-04-27T11:36:19","guid":{"rendered":"https:\/\/www.emmentaler.ch\/rezept\/fruehlings-risotto-mit-haselnuessen"},"modified":"2022-08-03T16:24:11","modified_gmt":"2022-08-03T14:24:11","slug":"fruehlings-risotto-mit-haselnuessen","status":"publish","type":"recipes","link":"https:\/\/www.emmentaler.ch\/de\/rezept\/fruehlings-risotto-mit-haselnuessen","title":{"rendered":"Fr\u00fchlings-Risotto mit Haseln\u00fcssen"},"author":2,"featured_media":21472,"menu_order":0,"template":"","meta":{"inline_featured_image":false},"tags":[],"recipe_categories":[86],"et_countries":[],"recipe_main_ingredient":[123],"recipe_difficulty":[126],"recipe_preparation_time":[436],"recipe_diet_type":[132],"recipe_saison":[142,138,143],"acf":{"recipe_preparation_time":436,"recipe_categories":86,"recipe_time_txt":"","recipe_type":5241,"recipe_difficulty":126,"recipe_diet_type":[132],"recipe_main_ingredient":[123],"recipe_saison":[142,138,143],"recipe_count_portions":4,"recipe_ingedients":[{"recipe_ingedients_amount":"","recipe_ingedients_unit":"g","recipe_ingedients_product":""}],"temporare_zutaten":"200 g Fr\u00fchlingszwiebeln mit Gr\u00fcn\r\n2 EL Oliven\u00f6l\r\n300 g Risottoreis\r\n1 dl Apfel- oder Weisswein\r\n9 dl heisse Gem\u00fcsebouillon\r\n350 g gr\u00fcne Spargeln\r\n75 g Haseln\u00fcsse\r\n125 g Rahmtaler\r\n2 EL Sauerrahm\r\nSalz, Pfeffer\r\n1 TL rosa Pfeffer, grob zerstossen\r\neinige Kerbelbl\u00e4ttchen","recipe_preparation":"Fr\u00fchlingszwiebeln in 5 mm breite Ringe schneiden. Die gr\u00fcnen Ringe beiseitelegen. Restliche Fr\u00fchlingszwiebeln im warmen \u00d6l and\u00fcnsten. Reis beif\u00fcgen, kurz mitd\u00fcnsten. Mit Apfelwein abl\u00f6schen. Bouillon nach und nach dazugiessen. Reis unter R\u00fchren ca. 20 Minuten k\u00f6cheln.\r\n\r\nW\u00e4hrend der Reis k\u00f6chelt, Spargeln r\u00fcsten und unterer Drittel sch\u00e4len, in mundgerechte St\u00fccke schneiden. \u00dcber Dampf oder in wenig kochendem Salzwasser 5 -10 Minuten knackig garen.\r\n\r\nHaseln\u00fcsse grob hacken, in einer Pfanne leicht anr\u00f6sten. Rahmtaler fein reiben.\r\n\r\nSpargeln, Fr\u00fchlingszwiebeln, Sauerrahm und Rahmtaler unter den fertigen Risotto ziehen, mit Salz und Pfeffer abschmecken. 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