Buckwheat risotto

Buckwheat1 stackChicken eggs (large)1 pieceOlive oil1 tbsp.Butter1 tspBulb onions1 onionchicken broth2 stackDill (fresh)1 bundle
  • Servings:
  • Cooking time:20 minutes
  • Flow temperature:Hot dish
  • Processing Type:Extinguishing

Beat the raw egg lightly and mix with buckwheat.

In a large, tall frying pan, heat the butter and olive oil, add the chopped onion and fry over medium heat until golden brown. Pour the buckwheat, fry for a minute, then add salt and pour in the broth. Bring to a boil, reduce heat, cover and simmer for 15 minutes, until porridge is ready. Do not forget to stir the dish.

Serve porridge as a side dish for meat or fish dishes, or separately, sprinkle profusely with fresh dill.

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