Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Organic
Vegan
Vegetarian
Alcohol Free
Egg-Free
Gluten-Free
Lactose-Free
Milk-Free (with lactose)
Meat-Free
Meat / Seafood-Free
Nut-Free
Peanut-Free
Shellfish-Free
Soy-Free
Low Fat

10g or less per serving

Low Calories

400 kcal or less per serving

High Fiber

6g or more per serving

Low Carb

30g or less per serving

Low Sodium

500mg or less per serving

Low Sugar

10g or less per serving

Baking
Grilling
Food Processor
Frying
Oven
Poaching
Slow Cooking
Steaming
Stewing
Stir Frying / Woking
American
Argentinian
Asian
Barbecue
Caribbean
Chinese
Dutch
East-European
French
Greek
Indonesian
Italian
Indian
Japanese
Mediterranean
Mexican
Middle Eastern
Moroccan
Scandinavian
Spanish
Surinamese
South African
South American
Thai
Turkish

Cooking time, less than:

5 min
10 min
15 min
20 min
30 min
45 min
1 hr
2 hrs
Antonio carluccio's risotto with spring vegetables
 
 
4 ServingsPTM30 min

Antonio carluccio's risotto with spring vegetables


Italian risotto by Antonio Carluccio with spring vegetables and grated Parmesan cheese.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Peel and finely chop the onion. Grate the carrots and cut into fine cubes. Clean the stalks of celery and cut into small cubes.
  2. Clean the green beans and cut into pieces. Cut the artichoke hearts into fine cubes.
  3. Put the pan broth on low heat. Melt the butter in a large pan and smother the onion glassy.
  4. Add 5 minutes for carrot and celery and add peas, green beans and artichoke.
  5. Stir briefly on low heat, stir in the rice until the grits are all around fat.
  6. Always add a soup scoop of broth, let each portion pick up the rice before adding another scoop.
  7. Add the asparagus after 15 minutes. Continue to add broth for about 20 minutes and stir until the rice is al dente.
  8. Remove the pan from the heat and add pepper and salt.
  9. Stir in the rest of the butter and the parmesan and serve the risotto hot.


Nutrition

665Calories
Sodium0% DV2.205mg
Fat40% DV26g
Protein36% DV18g
Carbs29% DV88g
Fiber20% DV5g

Loved it

Reviews


more


    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407
    Loading