Kaszotto with leek and nuts
Perfectly creamy "kaszotto" (barley risotto) with the addition of mascarpone cheese and aromatic leek with the addition of crunchy, roasted cashew nuts.
Preparation: 40 min
Easy
Preparation: 40 min
Easy
Ingredients:
- 300 g water
- 1 g ground black pepper
- 40 g broth paste - CVR
- 200 g bulgur
- 60 g mascarpone
- 80 g cashews
- 120 g Onion, raw
- 12 g garlic
- 1 g salt
- 50 g butter
- 200 g leek
- 80 g Oil, olive
- 25 g parsley leaves
Method of cooking:
- Place the cooking basket on the lid of the mixing bowl without the measuring cup, reset the scale, and weigh 200 grams of bulgur groats. Rinse the groats under running water and set aside.
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