← All recipes

🍽️ Risotto in a Jar

399 kcal · 30 min · 4 servings

Ingredients

• 300 g risotto rice (e.g. Arborio)
• 40 g dried zucchini
• 25 g dried mixed mushrooms
• 2 dried tomatoes
• 0.5 dried chili pepper
• 1 tbsp granulated broth
• 1 tbsp dried parsley
• 1 tsp salt
• 0.5 ground pepper
• 0.5 tsp garlic granules
• 1 tbsp dried onions
• 150 ml dry white wine
• 25 g butter
• 50 g grated parmesan

Instructions

1. 1. Put the rice in a bowl.
2. 2. Add the zucchini slices.
3. 3. Add the mushrooms.
4. 4. Chop the tomatoes finely.
5. 5. Crumble the chili.
6. 6. Add the broth to the bowl.
7. 7. Add the parsley.
8. 8. Season the mixture with salt.
9. 9. Season the mixture with pepper.
10. 10. Add the garlic.
11. 11. Add the onions.
12. 12. Mix everything well.
13. 13. Distribute the mixture evenly among four jars.
14. 14. Seal the jars.
15. 15. Tie the jars securely with kitchen twine if desired.
16. 16. Preheat the oven to 180 degrees Celsius with top and bottom heat.
17. 17. Bring about 450 milliliters of water to a boil.
18. 18. Stir the white wine into the boiling water.
19. 19. Open the jars.
20. 20. Distribute the liquid among the jars.
21. 21. Place the lids on the jars.
22. 22. Place the jars in a roasting pan.
23. 23. Pour hot water into the roasting pan.
24. 24. The water should reach up to three-quarters of the height of the jars.
25. 25. Bake the jars in the oven for 25 to 30 minutes.
26. 26. Remove the jars from the oven.
27. 27. Enhance the risotto with a little butter if desired.
28. 28. Add freshly grated Parmesan cheese on top.

Nutrition per serving

• kcal: 399
• Protein: 10 g · Fett/Fat: 10 g · Carbs: 60 g