{"id":25012,"date":"2022-04-27T13:42:37","date_gmt":"2022-04-27T11:42:37","guid":{"rendered":"https:\/\/www.emmentaler.ch\/rezept\/ofenrisotto-mit-pouletbruestchen"},"modified":"2022-06-24T15:19:55","modified_gmt":"2022-06-24T13:19:55","slug":"ofenrisotto-mit-pouletbruestchen","status":"publish","type":"recipes","link":"https:\/\/www.emmentaler.ch\/de\/rezept\/ofenrisotto-mit-pouletbruestchen","title":{"rendered":"Ofenrisotto mit Pouletbr\u00fcstchen"},"author":2,"featured_media":25038,"menu_order":0,"template":"","meta":{"inline_featured_image":false},"tags":[],"recipe_categories":[86],"et_countries":[],"recipe_main_ingredient":[121],"recipe_difficulty":[126],"recipe_preparation_time":[130],"recipe_diet_type":[134],"recipe_saison":[143],"acf":{"recipe_preparation_time":130,"recipe_categories":86,"recipe_time_txt":"15 Minuten plus 45 Minuten im Ofen","recipe_type":5195,"recipe_difficulty":126,"recipe_diet_type":[134],"recipe_main_ingredient":[121],"recipe_saison":[143],"recipe_count_portions":4,"recipe_ingedients":[{"recipe_ingedients_amount":"","recipe_ingedients_unit":"g","recipe_ingedients_product":""}],"temporare_zutaten":"4 St\u00e4ngel Stangensellerie\r\n2 R\u00fcebli\r\n1 Bio Zitrone\r\n250 g Risotto-Reis\r\n7 dl heisse Bouillon\r\n4 Pouletbr\u00fcstchen, ca. 500 g\r\nSalz, Pfeffer\r\n4 Scheiben Rohschinken, z.B. Parmaschinken\r\n0,5 dl Rahm\r\n125 g Emmentaler AOP\r\n50 g Kresse\r\n1 Herzausstechform","recipe_preparation":"Backofen auf 160 Grad Umluft\/Heissluft vorheizen.\r\n\r\nStangensellerie in 5 mm d\u00fcnne Scheibchen schneiden. R\u00fcebli in kleine W\u00fcrfel schneiden. Zitronenschale fein abreiben, Saft auspressen. Alles mit Reis und Bouillon in eine Gratinform geben und gut vermischen. Form mit Alufolie abdecken und in den Ofen schieben.\r\n\r\nPouletbr\u00fcstchen leicht w\u00fcrzen, mit Rohschinken umwickeln und auf ein mit Backpapier belegtes Ofenblech legen. Nach 30 Minuten die Pouletbr\u00fcstchen zum Risotto in den Ofen geben und weitere 15 Minuten garen.\r\n\r\n2-3 d\u00fcnne Scheiben vom Emmentaler AOP schneiden. Mit einem F\u00f6rmchen Herzen aus den Scheiben ausstechen. Restlichen K\u00e4se fein reiben. Rahm und K\u00e4se unter den Risotto mischen. 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