{"id":2427,"date":"2025-06-14T12:52:55","date_gmt":"2025-06-14T12:52:55","guid":{"rendered":"https:\/\/redheadwithafork.ch\/?p=2427"},"modified":"2025-06-14T12:52:55","modified_gmt":"2025-06-14T12:52:55","slug":"risotto-jardiniere","status":"publish","type":"post","link":"https:\/\/redheadwithafork.ch\/index.php\/2025\/06\/14\/risotto-jardiniere\/","title":{"rendered":"Risotto jardini\u00e8re"},"content":{"rendered":"\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Ingredients<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>60 ml of olive oil<\/li>\n\n\n\n<li>150 g of leek cut in 2 cm strips<\/li>\n\n\n\n<li>4 cloves of garlic, thickly sliced<\/li>\n\n\n\n<li>150 g of green beans in 2 cm lengths<\/li>\n\n\n\n<li>150 g of celery in 2cm strips<\/li>\n\n\n\n<li>100 ml of white wine<\/li>\n\n\n\n<li>300 g of risotto rice<\/li>\n\n\n\n<li>1 l of vegetable stock<\/li>\n\n\n\n<li>60 ml of chopped mixed herbs chopped<\/li>\n\n\n\n<li>90 ml of grated Parmesan<\/li>\n\n\n\n<li>40 g of margarine<\/li>\n\n\n\n<li>2.5 ml of black pepper<\/li>\n<\/ul>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Instructions<\/mark><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Sweat the vegetables in the olive oil for 10 minutes, then add the rice and continue to cook until the rice is translucent.<\/li>\n\n\n\n<li>Season, add the wine and cook until it is absorbed.<\/li>\n\n\n\n<li>Add 5 dl of the stock and cook until it is completely absorbed.<\/li>\n\n\n\n<li>Turn off the heat, stir in the margarine, Parmesan and herbs.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Notes<\/mark><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve with a salad.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions Notes Serve with a salad.<\/p>\n","protected":false},"author":1,"featured_media":2428,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48],"tags":[151,172,150],"class_list":["post-2427","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta","tag-celery","tag-green-beans","tag-leeks"],"_links":{"self":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2427","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/comments?post=2427"}],"version-history":[{"count":2,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2427\/revisions"}],"predecessor-version":[{"id":2430,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2427\/revisions\/2430"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media\/2428"}],"wp:attachment":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media?parent=2427"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/categories?post=2427"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/tags?post=2427"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}