{"id":3055,"date":"2020-11-12T16:31:15","date_gmt":"2020-11-12T15:31:15","guid":{"rendered":"https:\/\/www.zist.de\/blog\/?p=3055"},"modified":"2021-08-24T10:23:29","modified_gmt":"2021-08-24T08:23:29","slug":"rezept-des-monats-11-2020","status":"publish","type":"post","link":"https:\/\/www.zist.de\/blog\/2020\/11\/12\/rezept-des-monats-11-2020\/","title":{"rendered":"REZEPT DES MONATS | 11\/2020"},"content":{"rendered":"<div class=\"shariff shariff-align-left shariff-widget-align-left\"><div class=\"ShariffHeadline\">Diesen Beitrag teilen <\/div><ul class=\"shariff-buttons theme-round orientation-horizontal buttonsize-large\"><li class=\"shariff-button whatsapp shariff-nocustomcolor\" style=\"background-color:#5cbe4a\"><a href=\"https:\/\/api.whatsapp.com\/send?text=https%3A%2F%2Fwww.zist.de%2Fblog%2F2020%2F11%2F12%2Frezept-des-monats-11-2020%2F%20REZEPT%20DES%20MONATS%20%7C%2011%2F2020\" title=\"Bei Whatsapp teilen\" aria-label=\"Bei Whatsapp teilen\" role=\"button\" rel=\"noopener nofollow\" class=\"shariff-link\" style=\"; 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background-color:#3b5998; color:#fff\" target=\"_blank\"><span class=\"shariff-icon\" style=\"\"><svg width=\"32px\" height=\"20px\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 18 32\"><path fill=\"#3b5998\" d=\"M17.1 0.2v4.7h-2.8q-1.5 0-2.1 0.6t-0.5 1.9v3.4h5.2l-0.7 5.3h-4.5v13.6h-5.5v-13.6h-4.5v-5.3h4.5v-3.9q0-3.3 1.9-5.2t5-1.8q2.6 0 4.1 0.2z\"\/><\/svg><\/span><\/a><\/li><li class=\"shariff-button mailto shariff-nocustomcolor\" style=\"background-color:#a8a8a8\"><a href=\"mailto:?body=https%3A%2F%2Fwww.zist.de%2Fblog%2F2020%2F11%2F12%2Frezept-des-monats-11-2020%2F&subject=REZEPT%20DES%20MONATS%20%7C%2011%2F2020\" title=\"Per E-Mail versenden\" aria-label=\"Per E-Mail versenden\" role=\"button\" rel=\"noopener nofollow\" class=\"shariff-link\" style=\"; background-color:#999; color:#fff\"><span class=\"shariff-icon\" style=\"\"><svg width=\"32px\" height=\"20px\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 32 32\"><path fill=\"#999\" d=\"M32 12.7v14.2q0 1.2-0.8 2t-2 0.9h-26.3q-1.2 0-2-0.9t-0.8-2v-14.2q0.8 0.9 1.8 1.6 6.5 4.4 8.9 6.1 1 0.8 1.6 1.2t1.7 0.9 2 0.4h0.1q0.9 0 2-0.4t1.7-0.9 1.6-1.2q3-2.2 8.9-6.1 1-0.7 1.8-1.6zM32 7.4q0 1.4-0.9 2.7t-2.2 2.2q-6.7 4.7-8.4 5.8-0.2 0.1-0.7 0.5t-1 0.7-0.9 0.6-1.1 0.5-0.9 0.2h-0.1q-0.4 0-0.9-0.2t-1.1-0.5-0.9-0.6-1-0.7-0.7-0.5q-1.6-1.1-4.7-3.2t-3.6-2.6q-1.1-0.7-2.1-2t-1-2.5q0-1.4 0.7-2.3t2.1-0.9h26.3q1.2 0 2 0.8t0.9 2z\"\/><\/svg><\/span><\/a><\/li><\/ul><\/div><h3 class=\"hgroup\">Steinpilzrisotto mit gebratenen Zucchini- und Tofust\u00e4bchen an Prosecco Schaumsauce<\/h3>\n<p>Rezept f\u00fcr 6 Personen<\/p>\n<p>&nbsp;<\/p>\n<h4>ZUTATEN:<\/h4>\n<ul>\n<li>400 g Vollkornrisotto<\/li>\n<li>100 \u2013 200 g Steinpilze (frisch oder gefroren)<\/li>\n<li>1\/4 l trockener Wei\u00dfwein<\/li>\n<li>30 g Salz<\/li>\n<li>Pfeffer aus der M\u00fchle<\/li>\n<li>etwas Maisst\u00e4rke<\/li>\n<li>1 Karotte<\/li>\n<li>1\/2 Sellerie<\/li>\n<li>1 Lauchstange<\/li>\n<li>1\/2 l geschlagene Sahne<\/li>\n<li>50 g gehobelten Parmesan<\/li>\n<li>ein Bund Petersilie<\/li>\n<li>200 ml Prosecco<\/li>\n<li>50 g Butter<\/li>\n<li>200 g Tofu<\/li>\n<li>2 gro\u00dfe Zucchini<\/li>\n<li>\u00d6l<\/li>\n<li>1 Lorbeerblatt<\/li>\n<li>1 Wachholderbeere<\/li>\n<li>1 kleine Zwiebel<\/li>\n<li>1 Knoblauchzehe<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h4>ZUBEREITUNG:<\/h4>\n<p>Den gewaschenen Risotto etwa zwei Stunden in Wasser einweichen, danach in einem Sieb abgie\u00dfen.<\/p>\n<p>Steinpilze sorgf\u00e4ltig putzen und in Scheiben schneiden (tiefgek\u00fchlte Steinpilze nur antauen lassen).<\/p>\n<p>Die Schlagsahne steif schlagen.<\/p>\n<p>F\u00fcr die Gem\u00fcsebr\u00fche Karotte, Sellerie und Lauch putzen, waschen und klein schneiden. In knapp 2 l kaltem Wasser mit einer Prise Salz, dem Lorbeerblatt und der Wachholderbeere aufkochen, einen Schuss Wei\u00dfwein dazugeben und circa 1,5 Std. k\u00f6cheln lassen und abseihen.<\/p>\n<p>Die gewaschenen Zucchini sowie den Tofu in etwa 2 cm lange und 1\/2 cm breite St\u00fccke schneiden.<\/p>\n<p>Den trockenen Risotto mit Butter und kleingew\u00fcrfelter Zwiebel langsam im T\u00f6pfchen goldbraun anbraten. Nach circa vier Minuten mit 100 ml Wei\u00dfwein abl\u00f6schen, mit circa 400 ml Gem\u00fcsebr\u00fche auff\u00fcllen und unter \u00f6fterem Umr\u00fchren eine halbe Stunde k\u00f6cheln lassen.<\/p>\n<p>Den bissfest gegarten Risotto mit gehackter Petersilie, Parmesanhobel und der H\u00e4lfte der Schlagsahne vermengen.<\/p>\n<p>W\u00e4hrenddessen die restliche Br\u00fche zum Kochen bringen und mit Maisst\u00e4rke andicken, mit Prosecco und der restlichen Schlagsahne abschmecken.<\/p>\n<p>Die Steinpilze in einer Pfanne mit etwas \u00d6l goldbraun braten und mit etwas Knoblauch, Salz und Pfeffer w\u00fcrzen und in den halbfertigen Risotto zugeben.<\/p>\n<p>Zucchini und Tofu mit etwas \u00d6l braten und mit Salz und Pfeffer nach Belieben abschmecken.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/www.zist.de\/blog\/wp-content\/uploads\/2020\/11\/ZIST_REZEPT_Steinpilzrisotto.pdf\" target=\"_blank\" rel=\"noopener noreferrer\"><a href='https:\/\/www.zist.de\/blog\/wp-content\/uploads\/2020\/11\/ZIST_REZEPT_Steinpilzrisotto.pdf' class='small-button smallsilver' target=\"_blank\">Hier k\u00f6nnen Sie das Rezept herunterladen.<\/a><\/a><\/p>\n<h4><\/h4>\n<h4><\/h4>\n<h4>Guten Appetit!<\/h4>\n<p>&nbsp;<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n<div class=\"shariff shariff-align-left shariff-widget-align-left\"><div class=\"ShariffHeadline\">Diesen Beitrag teilen <\/div><ul class=\"shariff-buttons theme-round orientation-horizontal buttonsize-large\"><li class=\"shariff-button whatsapp shariff-nocustomcolor\" style=\"background-color:#5cbe4a\"><a href=\"https:\/\/api.whatsapp.com\/send?text=https%3A%2F%2Fwww.zist.de%2Fblog%2F2020%2F11%2F12%2Frezept-des-monats-11-2020%2F%20REZEPT%20DES%20MONATS%20%7C%2011%2F2020\" title=\"Bei Whatsapp teilen\" aria-label=\"Bei Whatsapp teilen\" role=\"button\" rel=\"noopener nofollow\" class=\"shariff-link\" style=\"; background-color:#34af23; color:#fff\" target=\"_blank\"><span 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Wei\u00dfwein 30 g Salz Pfeffer aus der M\u00fchle etwas Maisst\u00e4rke 1 Karotte 1\/2 Sellerie 1 Lauchstange 1\/2 l geschlagene Sahne 50 g gehobelten Parmesan ein Bund [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3061,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[20,12],"tags":[61],"class_list":["post-3055","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte","category-zist-empfiehlt","tag-rezept"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Steinpilzrisotto mit Zucchini- und Tofust\u00e4bchen an Prosecco Schaumsauce<\/title>\n<meta name=\"description\" content=\"K\u00f6stliche vegetarische Rezepte aus der ZIST K\u00fcche: Steinpilzrisotto mit gebratenen 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