Quick risotto with green asparagus

Name: quick risotto with green asparagus
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 350 ml beeftail broth pot; 300 g white quick cooking rice; 350 g fresh green asparagus; 2 el traditional olive oil; 275 g fresh beef soup balls; 300 g sliced leek; 1 tl dried thyme; 4 el pesto arrabbiata

Quick risotto of white quick-cooked rice cooked in oxtail broth with green asparagus, beef soup balls, sliced leeks, dried thyme and arrabbiata pesto.

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.

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Nutrition

580Calories

Sodium0% DV1.575mg

Fat35% DV23g

Protein44% DV22g

Carbs23% DV68g

Fiber24% DV6g

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