{"id":33846,"date":"2026-09-03T00:00:00","date_gmt":"2026-09-02T22:00:00","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=33846"},"modified":"2026-08-27T12:20:43","modified_gmt":"2026-08-27T10:20:43","slug":"fine-cuts-with-lemon-basil-risotto","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/en\/recipes\/fine-cuts-with-lemon-basil-risotto\/","title":{"rendered":"Fine Cuts with lemon-basil-risotto"},"content":{"rendered":"
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The Green Mountain FINE CUTs with lemon and basil risotto<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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Fresh lemon notes meet fragrant basil:<\/h2>\n\n\n\n

THE GREEN MOUNTAIN FINE CUT is served with creamy lemon and basil risotto. Fresh citrus notes, aromatic basil and delicate roasted flavours come together in this light, Mediterranean-inspired dish.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

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4 Portions<\/p>

medium<\/p> <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n\n

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\n \"TGM <\/figure>\n <\/div>\n\n \n
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Ingredients<\/h2>\n\n
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3 packs<\/p>\n

THE GREEN MOUNTAIN Fine CUTs<\/p>\n <\/div>\n

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250 g<\/p>\n

Arborio rice<\/p>\n <\/div>\n

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4<\/p>\n

shallots, peeled<\/p>\n <\/div>\n

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2<\/p>\n

cloves of garlic, peeled<\/p>\n <\/div>\n

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800 ml<\/p>\n

vegetable stock (it\u2019s best to make a little extra)<\/p>\n <\/div>\n

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1<\/p>\n

sprig basil<\/p>\n <\/div>\n

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6 tsp<\/p>\n

olive oil<\/p>\n <\/div>\n

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\u00bd <\/p>\n

Juice of a lemon<\/p>\n <\/div>\n

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1 tbsp<\/p>\n

honey<\/p>\n <\/div>\n

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1 tbsp<\/p>\n

balsamic vinegar<\/p>\n <\/div>\n

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<\/p>\n

salt<\/p>\n <\/div>\n

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pepper, freshly ground<\/p>\n <\/div>\n

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Basil and pea sprouts to garnish<\/p>\n <\/div>\n

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<\/p>\n

oil for frying<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n \n

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This is how it's done:<\/h2>\n <\/div>\n\n
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1.<\/strong><\/p>\n

Cut the shallots in half lengthways and dice them finely.<\/p>\n <\/div>\n

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2.<\/strong><\/p>\n

Chop the garlic cloves very finely.<\/p>\n <\/div>\n

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3.<\/strong><\/p>\n

Heat 3 tbsp of olive oil in a saucepan and briefly fry the rice. Add the diced shallots and chopped garlic and fry until translucent. Pour in half the vegetable stock and bring to the boil, stirring constantly. Simmer over a medium heat, stirring occasionally, and keep adding a little vegetable stock until the rice is soft but still has a slight bite to it. The risotto shouldn\u2019t be too dry or too runny; add a little more vegetable stock if necessary.<\/p>\n <\/div>\n

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4.<\/strong><\/p>\n

In the meantime, pluck the basil leaves from the sprigs. Place the leaves in a tall container with the remaining olive oil and pur\u00e9e until smooth using a hand blender.<\/p>\n <\/div>\n

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5.<\/strong><\/p>\n

Add the lemon zest and lemon juice to the al dente risotto and stir in.<\/p>\n <\/div>\n <\/div>\n\n \n

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6.<\/strong><\/p>\n

Add the peas and the toasted pine nuts, then stir in the soya cream to give the risotto a creamy consistency.<\/p>\n <\/div>\n

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7.<\/strong><\/p>\n

Stir in the basil oil at the end, season to taste with a little salt and pepper, then leave the risotto to stand.<\/p>\n <\/div>\n

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8.<\/strong><\/p>\n

Heat a little oil in a frying pan and fry the Fine Cuts for about 8 minutes on each side.<\/p>\n <\/div>\n

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9.<\/strong><\/p>\n

Arrange the risotto on plates. Cut the Fine Cuts in half and arrange 3 halves on top of each portion of risotto.<\/p>\n <\/div>\n

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10.<\/strong><\/p>\n

Garnish with a little basil and some pea sprouts before serving.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n \n<\/div>\n\n\n\n\n\n

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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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2 Pck.<\/p>\n\n\n\n

THE GREEN MOUNTAIN-Beef Chunks<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Pflanzen\u00f6l<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Selleriew\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Karottenw\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Stangensellerie<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Champignons, geviertelt<\/p>\n<\/div>\n\n\n\n

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150 g<\/p>\n\n\n\n

Zwiebel, in Streifen<\/p>\n<\/div>\n\n\n\n

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10 g<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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40 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Portwein<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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1 l<\/p>\n\n\n\n

vegane Bratensosse
<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Die Beef Chunks in Pflanzen\u00f6l scharf anbraten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Gem\u00fcse hinzugeben und weiterbraten bis leichte R\u00f6staromen entstehen. Tomatenmark zugeben, leicht r\u00f6sten, mit Rotwein und Portwein abl\u00f6schen.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Wenn der Wein reduziert ist, die vegane Bratensosse zugeben. Mit Senf, Miso, Salz, Pfeffer, Lorbeer und etwas Estragon w\u00fcrzen.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

1 Stunde bei niedriger Temperatur leicht k\u00f6cheln lassen \u2013 wenn n\u00f6tig mit etwas St\u00e4rke binden.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Kartoffeln sch\u00e4len und in d\u00fcnne Scheiben schneiden. Die Scheiben in einer Sch\u00fcssel mit Oliven\u00f6l, Paprika Pulver, Salz und Pfeffer marinieren und anschliessend auf einem Backblech mit Backpapier verteilen. Die Kartoffeln bei 200 Grad f\u00fcr ca. 40 Minuten bei Ober- und Unterhitze backen.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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UNSER TIPP<\/h2>\n\n\n\n

Hier sind der Kreativit\u00e4t keine Grenzen gesetzt. F\u00fcr eine
festlichen Touch kann das Gericht mit schwarzem Tr\u00fcffel verfeinert werden.<\/p>\n\n\n\n

Wer es gerne weihnachtlich m\u00f6chte, kann Rosinen und einen
Hauch Zimt mit schmoren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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Vegane Bratensosse:<\/h2>\n<\/div>\n\n\n\n
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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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40 ml<\/p>\n\n\n\n

Pflanzen\u00f6l zum Anbraten<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Karotten, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Sellerie, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Zwiebeln, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Champignons<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Lauch<\/p>\n<\/div>\n\n\n\n

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1 Zehe<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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100 ml<\/p>\n\n\n\n

Portwein, rot<\/p>\n<\/div>\n\n\n\n

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200 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

dunkle Miso-Paste<\/p>\n<\/div>\n\n\n\n

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<\/p>\n\n\n\n

Salz, Pfefferk\u00f6rner, brauner Zucker, Wacholder, Piment, Thymian, Rosmarin<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Karotten und Sellerie bei hoher Hitze in Pflanzen\u00f6l braun anr\u00f6sten,
restliches Gem\u00fcse hinzugeben und mit anr\u00f6sten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Wenn das Gem\u00fcse gleichm\u00e4ssig gebr\u00e4unt ist, kommt das Tomatenmark hinzu.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Sobald sich am Topfboden eine dunkle Kruste bildet, mit etwas Rotwein und Portwein abl\u00f6schen, damit sich die Kruste l\u00f6st.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

Den Wein einkochen lassen und den Vorgang wiederholen bis eine sch\u00f6ne dunkle Basis entsteht.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Mit Gem\u00fcsefond, Sojasosse aufgiessen und die dunkle
Miso Paste dazugeben und
Gew\u00fcrze zugeben.<\/p>\n<\/div>\n\n\n\n

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6.<\/strong><\/p>\n\n\n\n

2 Stunden leise k\u00f6cheln lassen, passieren und auf die gew\u00fcnschte Intensit\u00e4t reduzieren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n\n\n\n

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More recipe suggestions<\/h2>\n\n\n\n

You’ve never had Fine Cut before? Then maybe you haven’t had this either:<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"K\u00fcrbis-Rezept<\/div>

medium<\/p><\/div>

Plant Cut with pumpkin pur\u00e9e and Brussels sprouts<\/h3><\/div><\/a>\n <\/div>\n <\/div>
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\"Plant<\/div>

medium<\/p><\/div>

PLANT CUTs with lentil salad<\/h3><\/div><\/a>\n <\/div>\n <\/div>
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\"Plant<\/div>

medium<\/p><\/div>

Plant Cut with avocado and grapefruit panzanella<\/h3><\/div><\/a>\n <\/div>\n <\/div><\/div>
<\/div><\/div><\/div>\n\n\nDiscover all recipes<\/a>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n
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our VARIETY<\/h2>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
\nWhere can you find something like that?<\/a>\n<\/div>\n<\/section>\n\n\n\n
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<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":33,"featured_media":33801,"comment_status":"closed","ping_status":"closed","template":"","categories":[154,80],"tags":[186,156,134],"class_list":["post-33846","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","category-plant-cut-2","category-steak-en","tag-fine-cut","tag-steak","tag-vegan-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/33846","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte"}],"about":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/types\/rezepte"}],"author":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/comments?post=33846"}],"version-history":[{"count":1,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/33846\/revisions"}],"predecessor-version":[{"id":33848,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/33846\/revisions\/33848"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media?parent=33846"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/categories?post=33846"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/tags?post=33846"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}