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Hertenescalope met herfstrisotto
From colruyt.be
4
1 hr
Venison escalopes with autumn risotto: roasted root vegetables and pumpkin folded into creamy risotto, topped with pan-seared venison.
| prepPreheat oven to 200°C / 390°F | |||||
| 600 g peterseliewortel | Roast parsnip, pumpkin & thyme 200°C, 25 min | Blend half roasted vegetables, fold into risotto | Fold in remaining roasted veg & half parsley | Plate risotto, venison & remaining parsley | |
| 400 g pompoenblokjes | |||||
| 4 takjes verse tijm | |||||
| 2 el olijfolie (voor groenten) | |||||
| zout en zwarte peper | |||||
| 1 ui | Sauté onion & garlic, add rice & stock | Simmer risotto 18 min | |||
| 3 tenen look | |||||
| 1 el olijfolie (voor risotto) | |||||
| 250 g risottorijst | |||||
| 4 dl / 400 ml wildfond | |||||
| 4 dl / 400 ml water | |||||
| 50 g parmezaan | |||||
| 1 plantje platte peterselie | |||||
| 1 el boter | |||||
| 600 g hertenescalope | Pan-fry venison 2–3 min per side, slice | ||||
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