Risotto soup

I read the recipe for this soup in a cookbook, so I thought I'd share it with you. I cooked it myself for the first time.
Ingredients for risotto soup:
-
Meat
-
600 g
-
Sautéed onions
-
1W
-
Carrots
-
1 pc
-
Roots
-
1 pc
-
Rice
-
200 g
-
Chicken egg
-
2 pc
-
Butter
-
1 tablespoon
-
Greens
-
Water
-
2,5 l
How to cook risotto soup step by step with photos
|
Halve the peeled and washed vegetables and place them in a heated pan, face down, so that they cook until brown. (I didn't have parsley root, so I cooked without it.) |
|
Boil the meat broth with the baked vegetables until the meat is tender. |
|
Boil the rice until tender, then add a spoonful of butter. |
|
Spread the rice in an even layer in a pan and pour the eggs, whisked together with two tablespoons of water. Bake in oven. Cool slightly. |
|
Slice the casserole into squares, cut the meat into small pieces. Put everything on a plate, pour the broth and sprinkle with greens. |
|
|
|
Recipe from the book. |
Nutritional Value:
Whole Dish: |
Calories
2085.5 Calories
|
Protein
31.9 g
|
Fat
25.9 g
|
Carbohydrates
131.5 g
|
Per Serving: |
Calories 521.4 Calories |
Protein 8 g |
Fat 6.5 g |
Carbohydrates 32.9 g |
100g: |
Calories 66.8 Calories |
Protein 1 g |
Fat 0.8 g |
Carbohydrates 4.2 g |
Meat, Greens, Butter, Onions, Eggs, Rice, Carrots, Water, Roots, Soups, Hot Soups