Recipe: Risotto soup step by step with pictures | Handy.Recipes

Risotto soup

Cooked Soup - Risotto

Total Servings: 4

Nutritional Value

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.

Author of the recipe

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

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