{"id":3121,"date":"2024-04-09T14:24:13","date_gmt":"2024-04-09T12:24:13","guid":{"rendered":"http:\/\/artm-friends.at\/kochstudio\/?p=3121"},"modified":"2025-04-07T14:19:36","modified_gmt":"2025-04-07T12:19:36","slug":"griechisches-spinat-risotto","status":"publish","type":"post","link":"https:\/\/artm-friends.at\/kochstudio\/?p=3121","title":{"rendered":"Griechisches Spinat-Risotto"},"content":{"rendered":"<p><b>Zutaten (2 Portionen):<\/b><br \/>\n180 g Basmati-Reis, 100 g Baby-Spinat, 1 Zwiebel, 2 Knoblauchzehen, 1 Zitrone, einige B\u00e4rlauch-Bl\u00e4tter, 360 ml Gem\u00fcsebr\u00fche, 3 EL Oliven\u00f6l, Zitronen-Pfeffer, Kr\u00e4utersalz<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/artm-friends.at\/kochstudio\/wp-content\/images\/riso_spinagriech.png\" width=\"400\" height=\"300\" alt=\"Griechisches Spinat-Risotto\" title=\"Griechisches Spinat-Risotto\"><\/p>\n<p><b>Zubereitung:<\/b><br \/>\nReis in ein Sieb sch\u00fctten, waschen und abtropfen lassen. Spinat verlesen, waschen und grob hacken. B\u00e4rlauch waschen und in schmale Streifen schneiden. Zwiebel und Knoblauch sch\u00e4len und klein schneiden. Zitrone hei\u00df abwaschen, trocken reiben und Schale abreiben. Halbieren und Saft auspressen.<\/p>\n<p>\u00d6l in einer Pfanne erhitzen. Zwiebel glasig braten. Spinat dazugeben und weiter d\u00fcnsten, bis er zusammengefallen ist. Knoblauch, B\u00e4rlauch, Zitronenabrieb und Gem\u00fcsebr\u00fche hinzuf\u00fcgen. K\u00f6cheln lassen, bis der Reis weich ist. Mit Zitronensaft, Salz und Pfeffer w\u00fcrzen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten (2 Portionen): 180 g Basmati-Reis, 100 g Baby-Spinat, 1 Zwiebel, 2 Knoblauchzehen, 1 Zitrone, einige B\u00e4rlauch-Bl\u00e4tter, 360 ml Gem\u00fcsebr\u00fche, 3 EL Oliven\u00f6l, Zitronen-Pfeffer, Kr\u00e4utersalz Zubereitung: Reis in ein Sieb sch\u00fctten, waschen und abtropfen lassen. Spinat verlesen, waschen und grob hacken. B\u00e4rlauch waschen und in schmale Streifen schneiden. Zwiebel und Knoblauch sch\u00e4len und klein schneiden. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,133,368,78],"tags":[450,46,286,147,757,691,718,86],"_links":{"self":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/3121"}],"collection":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3121"}],"version-history":[{"count":3,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/3121\/revisions"}],"predecessor-version":[{"id":4426,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/3121\/revisions\/4426"}],"wp:attachment":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3121"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}