Züricher Geschnetzeltes with risotto

Züricher Geschnetzeltes with risotto

For Züricher Geschnetzeltes with risotto use tender turkey meat. Clean and quarter the mushrooms. Finely dice the onions and garlic. Heat 1 tablespoon olive oil in a pan. Sear the turkey meat briefly. Remove the Züricher Geschnetzeltes from the pan and keep warm. Heat 1 tablespoon olive oil in the pan. Sauté mushrooms vigorously. Add onions, garlic and risotto rice. Sauté until risotto rice is translucent. Pour in white wine. Set the temperature to medium. Stir in vegetable stock little by little. Season risotto rice with pepper, salt and finely plucked thyme sprigs. Pour in cream after 20 minutes. Heat the Züricher Geschnetzeltes in the risotto. Züricher Geschnetzeltes should have a creamy consistency. Grate fresh Parmesan cheese and sprinkle on top.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
714 kcal
46 g
42 g
34 g

(C)opyright by Marions Kochbuch