Filter
Reset
Sort ByRelevance
TiredMomtoSIX
Quick risotto with green asparagus
Quick risotto of white quick-cooked rice cooked in oxtail broth with green asparagus, beef soup balls, sliced leeks, dried thyme and arrabbiata pesto.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Put the beeftail broth in a large pan. Fill the pot of the broth 3 times with water and add this together with the rice. Bring to boil.
-
Boil the rice in 8 min. With the lid on the pan over low heat. Drain. Leave to stand with the lid on the pan until use.
-
In the meantime, remove the bottom of the asparagus and cut into ½ cm slanted pieces.
-
Heat the oil in a frying pan and fry the soup balls over a high heat in 2 min. Brown.
-
Add the asparagus, leeks and thyme and cook over medium heat for 5 minutes.
-
Spoon the rice and half of the pesto through the vegetable mixture and serve the rest of the pesto. Delicious with a tomato salad.
Blogs that might be interesting
-
115 minMain dishRed onion, fresh chives, fresh pumpkin, multigrain rice, sunflower oil, canned canned chili beans, dried cranberries, vegetable stock, tap water,wild west rice -
25 minMain dishorange pumpkin, neutral oil, onion, garlic, curry powder, vegetable stock, coconut milk, green bean, salted cashew nut,pumpkin curry with green beans -
50 minMain dishcrumbly potato, butter, shallot, thyme, balsamic vinegar, parma ham, extra virgin olive oil, milk, beet,stew with beet, balsamic onions and crispy parma ham -
10 minMain dishravioli with cheese, bacon cubes smoked, Spinach, cherryto,ravioli with spinach and bacon
Nutrition
580Calories
Sodium0% DV1.575mg
Fat35% DV23g
Protein44% DV22g
Carbs23% DV68g
Fiber24% DV6g
Loved it