{"id":3836,"date":"2018-06-03T09:52:00","date_gmt":"2018-06-03T09:52:00","guid":{"rendered":"https:\/\/www.fon-times-zug.ch\/Zuerich-Zeitung\/spargel-barlauchrisotto\/"},"modified":"2022-05-25T08:48:56","modified_gmt":"2022-05-25T06:48:56","slug":"spargel-barlauchrisotto","status":"publish","type":"post","link":"https:\/\/www.ftmedien.ch\/new-site\/spargel-barlauchrisotto\/","title":{"rendered":"Spargel- B\u00e4rlauchrisotto"},"content":{"rendered":"<h2>Vegetarisches Fr\u00fchlingsgericht<\/h2>\n<h3>Zutaten F\u00fcr 4 Personen<\/h3>\n<ul>\n<li>50 g Oliven\u00f6l<\/li>\n<li>50 g Zwiebeln<\/li>\n<li>20 g B\u00e4rlauch<\/li>\n<li>240 g Risottoreis (z.B. Carnaroli)<\/li>\n<li>60 g Weisswein<\/li>\n<li>740 g Gem\u00fcsebr\u00fche<\/li>\n<li>1000 g Gr\u00fcne Spargeln<\/li>\n<li>50 g Butter<\/li>\n<li>80 g Parmesan, gerieben<\/li>\n<\/ul>\n<p>Salz<br \/>\nPfeffer, weiss aus der M\u00fchle<br \/>\nEiswasser<\/p>\n<h3>Vorbereitung:<\/h3>\n<ol>\n<li>Zwiebeln sch\u00e4len und fein hacken<\/li>\n<li>\u00a0B\u00e4rlauch waschen, trocknen und mit 20g<br \/>\nOliven\u00f6l fein p\u00fcrieren (4 sch\u00f6ne Bl\u00e4tter als<br \/>\nGarnitur aufbewahren<\/li>\n<li>\u00a0Gem\u00fcsebr\u00fche aufkochen<\/li>\n<li>\u00a02cm vom hinteren Ende der Spargeln<br \/>\nentfernen. Gr\u00fcner Spargel muss nicht<br \/>\nunbedingt gesch\u00e4lt werden<\/li>\n<li>\u00a0Spargeln in der Gem\u00fcsebr\u00fche weich kochen<br \/>\nund sofort ins Eiswasser geben. So bleibt die<br \/>\nsch\u00f6ne, gr\u00fcne Farbe erhalten<\/li>\n<li>\u00a0Gem\u00fcsebr\u00fche aufbewahren<\/li>\n<li>\u00a0Spargeln in ca. 2cm grosse St\u00fccke schneiden.<br \/>\nDabei die Spitzen ganz lasse<\/li>\n<\/ol>\n<h3>Zubereitung:<\/h3>\n<ol>\n<li>Zwiebeln in Oliven\u00f6l d\u00fcnsten ohne Farbe zu geben<\/li>\n<li>Reis dazugeben und unter R\u00fchren glasig d\u00fcnsten<\/li>\n<li>Mit Weisswein abl\u00f6schen und einkochen lassen<\/li>\n<li>Nach und nach mit heisser Gem\u00fcsebr\u00fche angiessen<\/li>\n<li>Unter gelegentlichem R\u00fchren ca. 15 Minuten weich garen<\/li>\n<li>Spargeln hinzugeben und weitere 3 Minuten garen<\/li>\n<li>Pfanne vom Herd ziehen, Butter in St\u00fccken und geriebenen Parmesan hinzugeben<\/li>\n<li>B\u00e4rlauch\u00f6l hinzuf\u00fcgen<\/li>\n<li>Mit Salz und Pfeffer abschmecken<\/li>\n<li>Anrichten<\/li>\n<li>Mit Spargelspitzen und B\u00e4rlauchblatt garnieren<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Vegetarisches Fr&uuml;hlingsgericht<\/p>\n","protected":false},"author":1,"featured_media":15467,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[25,34],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Spargel- B\u00e4rlauchrisotto &ndash; 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