{"id":377,"date":"2022-02-04T17:01:00","date_gmt":"2022-02-04T16:01:00","guid":{"rendered":"https:\/\/lokkemad.nu\/?p=377"},"modified":"2022-06-08T21:05:08","modified_gmt":"2022-06-08T19:05:08","slug":"risotto-med-rejer-og-aerter","status":"publish","type":"post","link":"https:\/\/lokkemad.nu\/index.php\/2022\/02\/04\/risotto-med-rejer-og-aerter\/","title":{"rendered":"Risotto med rejer og \u00e6rter"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-style-default is-layout-flow wp-block-quote-is-layout-flow\" style=\"font-size:16px\"><p>Dejlig cremet, l\u00e6kker og ikke s\u00e5 sv\u00e6r at lave.<\/p><p>Risotto-fanatiker vil nok f\u00e5 rynker i panden, men jeg bruger oftest bare gr\u00f8dris til risottoen i stedet for de noget dyre risotto-ris &#8211; specielt, hvis det bare er til en omgang hverdagsrisotto.<\/p><\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"ingredienser\">Ingredienser<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">(2-3personer til hovedret, 5-6 til forret)<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1spsk olivenolie<\/li><li>2dl risottoris<\/li><li>1 lille l\u00f8g evt. skalottel\u00f8g<\/li><li>1dl hvidvin (kan evt. undlades)<\/li><li>1L gr\u00f8nsagsbouillon (1L vand og 1 terningbouillon)<\/li><li>40g parmesan<\/li><li>150g rejer<\/li><li>1fed hvidl\u00f8g<\/li><li>1dl \u00e6rter (fx t\u00f8et fra frost)<\/li><li>Salt og peber<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"sadan-gor-du\">S\u00e5dan g\u00f8r du<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Hak l\u00f8get fint<\/li><li>Lav gr\u00f8nsagsbouillonen klar<\/li><li>H\u00e6ld ris, l\u00f8g og olie i en god gryde og svits indtil l\u00f8g og ris bliver blanke<\/li><li>H\u00e6ld hvidvin over<\/li><li>H\u00e6ld halvdelen af gr\u00f8nsagsbouillonen over<\/li><li>Lad det hele sm\u00e5simre stiller og roligt og r\u00f8r roligt og forsigtigt af og til<\/li><li>Resten af v\u00e6sken h\u00e6ldes p\u00e5 lidt af gangen &#8211; hver gang risene n\u00e6sten har suget det hele, h\u00e6ldes der p\u00e5 (det er ikke sikkert at al v\u00e6sken skal bruges)<\/li><li>Test undervejs, om risene er f\u00e6rdige, s\u00e5 risottoen ikke f\u00e5r for meget &#8211; s\u00e5 bliver den nemlig bare en omgang smat. <\/li><li>Det tager cirka 20-30min for risene at suge al bouillonen.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Imens risene simre:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Hvidl\u00f8g hakkes<\/li><li>En pande varmes op<\/li><li>Lidt olie, hvidl\u00f8g og rejer svitses i 1min og l\u00e6gges til side<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Risottoen g\u00f8res f\u00e6rdig:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Parmesan rives fint<\/li><li>N\u00e5r risene er al dente dvs. hverken for h\u00e5rde eller for smattede, r\u00f8res den revne parmesan roligt i<\/li><li>Vend rejer og \u00e6rter forsigtigt i<\/li><li>Smag til med salt og peber.<\/li><\/ul>\n\n\n\n<blockquote class=\"wp-block-quote is-style-default is-layout-flow wp-block-quote-is-layout-flow\"><p><strong>Tip<\/strong><\/p><cite>Hvis du bruger friske \u00e6rter, s\u00e5 svits dem sammen med rejerne, s\u00e5 lidt af deres &#8220;r\u00e5-hed&#8221; d\u00e6mpes.<\/cite><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Dejlig cremet, l\u00e6kker og ikke s\u00e5 sv\u00e6r at lave. Risotto-fanatiker vil nok f\u00e5 rynker i panden, men jeg bruger oftest bare gr\u00f8dris til risottoen i stedet for de noget dyre risotto-ris &#8211; specielt, hvis det bare er til en omgang hverdagsrisotto. Ingredienser (2-3personer til hovedret, 5-6 til forret) 1spsk olivenolie 2dl risottoris 1 lille l\u00f8g<\/p>\n<div class=\"more-link-wrap\"><a class=\"more-link button\" href=\"https:\/\/lokkemad.nu\/index.php\/2022\/02\/04\/risotto-med-rejer-og-aerter\/\">Continue Reading<\/a><\/div>\n","protected":false},"author":1,"featured_media":380,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[13,17],"tags":[39],"class_list":["post-377","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-forret","category-hovedret","tag-rejer"],"jetpack_featured_media_url":"https:\/\/lokkemad.nu\/wp-content\/uploads\/2022\/02\/IMG_1772-e1643958888682.jpeg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/lokkemad.nu\/index.php\/wp-json\/wp\/v2\/posts\/377","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lokkemad.nu\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lokkemad.nu\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lokkemad.nu\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lokkemad.nu\/index.php\/wp-json\/wp\/v2\/comments?post=377"}],"version-history":[{"count":4,"href":"https:\/\/lokkemad.nu\/index.php\/wp-json\/wp\/v2\/posts\/377\/revisions"}],"predecessor-version":[{"id":736,"href":"https:\/\/lokkemad.nu\/index.php\/wp-json\/wp\/v2\/posts\/377\/revisions\/736"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lokkemad.nu\/index.php\/wp-json\/wp\/v2\/media\/380"}],"wp:attachment":[{"href":"https:\/\/lokkemad.nu\/index.php\/wp-json\/wp\/v2\/media?parent=377"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lokkemad.nu\/index.php\/wp-json\/wp\/v2\/categories?post=377"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lokkemad.nu\/index.php\/wp-json\/wp\/v2\/tags?post=377"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}