Risotto muffins with Parma ham and spinach salad

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Risotto muffins with Parma ham and spinach salad







© Provided by SevenCooks


Quick Infos:

  • 723 kcal
  • Easy
  • 90 minutes

The idea came to me when I had cooked too much risotto again. And since then I’ve only made risotto for that! Where these hearty muffins really work is on a buffet for your next celebration. Or simply as the most creative use of leftovers since risotto has existed.

Quantities for 4 servings

Personalize the amount

For the risotto

  • 1 Socket Muskat
  • salt
  • Pfeffer
  • 260 g Perlgraupen
  • 1 Shallot
  • 1 clove of garlic
  • 340 g Spinach leaves
  • 60 g Pine nuts
  • 30 g Fresh cream
  • 60 g Parmesan
  • 1200 ml Vegetable broth
  • 1 HE olive oil

For the spinach salad

  • 200 g Spinach leaves
  • 4 HE Balsamicoessig
  • 4 HE olive oil
  • 1 Socket Zucker
  • 200 g Cocktailtomaten
  • salt
  • Pfeffer

For the muffins

  • 60 g Sun-dried tomatoes
  • 12 Discs Parmaschinken
  • 30 g Parmesan

Preparation:

  1. For the risotto: Finely dice the shallots and garlic. Wash the spinach leaves (for risotto and salad) and spin dry. Finely grate the parmesan (for risotto and muffins). Cut the dried tomatoes into small pieces. Briefly toast the pine nuts in a non-oiled pan and leave to cool.
  2. Heat the olive oil in a saucepan and fry the shallot cubes in it until translucent. Then add garlic and pearl barley and sauté briefly. Deglaze with a third of the broth and reduce while stirring. Stir the risotto steadily and, as soon as the liquid has boiled away, gradually add the broth. Proceed in this way until all of the vegetable stock is used up and boiled down.
  3. Stir in the roasted pine nuts, dried tomatoes, 2/3 of the grated Parmesan for the risotto and crème fraîche and then fold in a little less than 2/3 of the spinach for the risotto in portions until the leaves collapse. Season to taste with nutmeg, salt and pepper.
  4. For the muffins: Preheat the oven to 180 ° C fan oven. Line the wells of a muffin tin with a slice of Parma ham each. Pour the risotto into the wells and sprinkle with the remaining parmesan for the muffins. Bake the muffins for 15 minutes.
  5. For the spinach salad: Halve or quarter the cocktail tomatoes as desired and add to the remaining leaf spinach. Mix the balsamic vinegar, olive oil, sugar, salt and pepper into a dressing and only add to the salad when the muffins are ready. Let the muffins cool down briefly and serve with the spinach salad.

Tip!

The hearty Parma ham has a lot of flavor, so salt the risotto a little less so that the spice is balanced out again.

For more inspiration …

Become the Professional of residual recycling and cook your way through this hearty recipe collection, where you reinvent pancakes, dumplings & Co.!

Information on nutritional values ​​and allergens

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