Risotto soup
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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
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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.) |
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Boil the meat broth with the baked vegetables until the meat is tender. |
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Boil the rice until tender, then add a spoonful of butter. |
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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. |
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Slice the casserole into squares, cut the meat into small pieces. Put everything on a plate, pour the broth and sprinkle with greens. |
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Recipe from the book. |
Meat, Greens, Butter, Onions, Eggs, Rice, Carrots, Water, Roots, Soups, Hot Soups
