Cevapcici skewers with herb risotto
very easy
40 mins
40 mins
Ingredients
- 3 Onions
- 3 TABLESPOONS Oil
- 200 g Risotto Reis
- 100 ml White wine
- 500 ml Vegetable broth
- 1/2 370 ml jar of red roasted peppers
- 1 collar Oregano
- 250 g mixed minced meat
- 1 egg (size M)
- 1 washer Toast
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/4 red pepper
- 1/4 yellow pepper
- 3 Stem(s) Lemon thyme
- 3 Stem(s) Rosemary
- 50 g Parmesan cheese
- 50 g Butter
- 7-10 Tbsp Cress
- 4 wooden skewers
Directions
- 1
Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan. Fry half of the onions at low heat until transparent. Add rice and sauté briefly. Season with pepper. Add broth and wine bit by bit, stirring from time to time. Add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 30-35 minutes
- 2
In the meantime soak the toast in cold water. Dice roasted peppers, wash oregano, shake dry and pluck off about half of the leaves and chop finely. Squeeze the toast. Mix minced meat with egg, toast, paprika, oregano and remaining onion cubes. Season with salt and pepper. Peel and slice the onion. Clean, wash and chop the paprika
- 3
Form 12 oval small Ćevapčići from the mince and put 3 Ćevapčići with paprika and onion on each skewer. Heat 2 tablespoons of oil in a frying pan. Fry the skewers all around for 8-10 minutes at medium heat
- 4
Wash herbs, shake dry. Strip thyme and rosemary needles from the branches. Chop both finely. Grate cheese, cut butter into flakes. Carefully fold the herbs, cheese and butter into the risotto. Sprinkle with oregano and cress. Add Ćevapčići, sprinkle with oregano and cress
Nutrition Facts
650 kcal
50 g
36 g
24 g
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