Spinat-Risotto mit Safrancreme - Cookidoo® – the official Thermomix® recipe platform
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Cooking tools:
- Pressure cooker
- Kitchen scale
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Serving bowl
Ingredients
- 200 g Crème fraîche
- 2 Dosen Safran, gemahlen
- ¼ TL Salz
- 1 Zwiebel
- 1 Knoblauchzehe
- 20 g Olivenöl
- 400 g Risottoreis
- 200 g Blattspinat, frisch
- 850 g Wasser
- 1 ½ geh. TL Gewürzpaste für Gemüsebrühe, selbst gemacht
- ½ TL Salz
- 2 Prisen weißer Pfeffer, gemahlen
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