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Panasonic NN-CS 596 SEPG Manual

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Groenterecepten
87
Risotto Met Eekhoorntjesbrood En
Basilicum
Bereidingstijd: ca. 25 min. - 4 pers. - MAGNETRON EN STOMEN
Benodigdheden: 1 gietijzeren stoofpan van 3 liter.
40 g gedroogd eekhoorntjesbrood
50 g boter
1 teentje knoflook
1 ui
250 g risottorijst
1 blokje groentebouillon
enkele takjes of blaadjes basilicum
Laat het eekhoorntjesbrood ten minste 2 uur van tevoren inweken in 40 cl lauw water. Leg
de gesnipperde ui, rijst en boter in de pan, leg er een deksel op en bak het geheel 3 min.
op MAX. Giet dan het weekwater van het eekhoorntjesbrood vermengd met kraanwater (in
totaal 1 liter) in de pan en voeg het geplette knoflook en het blokje groentebouillon toe.
Bak dit zonder deksel op het snelkookprogramma RIJST (prog. 7) voor 400 g. (of 5 min.
op MAX en dan 15 min. op Stoom 250W). Voeg 3 min. voor het einde van de
bereidingstijd het eekhoorntjesbrood en de grof gehakte basilicum toe en indien nodig nog
een beetje water. Breng het gerecht op smaak en laat het ten minste 10 min. staan met
het deksel erop. Roer het met een vork dooreen voordat u het opdient.
Bereidingsmethode
Ingrediënten
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