Filter
Reset
Sort ByRelevance
ANNASCHUBERT
Antonio carluccio's risotto with spring vegetables
Italian risotto by Antonio Carluccio with spring vegetables and grated Parmesan cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel and finely chop the onion. Grate the carrots and cut into fine cubes. Clean the stalks of celery and cut into small cubes.
-
Clean the green beans and cut into pieces. Cut the artichoke hearts into fine cubes.
-
Put the pan broth on low heat. Melt the butter in a large pan and smother the onion glassy.
-
Add 5 minutes for carrot and celery and add peas, green beans and artichoke.
-
Stir briefly on low heat, stir in the rice until the grits are all around fat.
-
Always add a soup scoop of broth, let each portion pick up the rice before adding another scoop.
-
Add the asparagus after 15 minutes. Continue to add broth for about 20 minutes and stir until the rice is al dente.
-
Remove the pan from the heat and add pepper and salt.
-
Stir in the rest of the butter and the parmesan and serve the risotto hot.
Blogs that might be interesting
-
40 minMain dishgarlic, honey, sugar, peanut oil, olive oil, Tabasco, chicken carbonade, chicken drumsticks, tomato cubes, peeled tomato, lemon, rice, green bean, Red onion,chicken piripiri with rice and green beans
-
30 minMain dishbratwurst, potatoes, olive oil, tomatoes, dried Italian culinary herbs, lemon, creme fraiche, watercress,grilled sausage with watercress stew
-
30 minMain dishpotatoes, garlic, mackerel fillets, creme fraiche, forest outing, cucumber cost, salad dressing chives,roasted potatoes with mackerel mousse
-
45 minMain dishdough for savory pie, creme fraiche, dijon mustard, fresh thyme, Tasty vine tomato, extra virgin olive oil with basil,Tomato pie
Nutrition
665Calories
Sodium0% DV2.205mg
Fat40% DV26g
Protein36% DV18g
Carbs29% DV88g
Fiber20% DV5g
Loved it