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
-
15 minMain dishmie, lemon, nasi / bami vegetable mix, oil, mix for bami, ketjapmarinademanis, Indonesian carré,noodles with lemon and indonesian carré -
30 minMain dishfloury potatoes, wine sauerkraut, pork fillet steak, ham, port salut, unsalted butter, semi-skimmed milk,sauerkraut stew with stuffed pork fillet -
30 minMain dishmussel, olive oil, onion, garlic, thyme, laurel leaf, tomato paste, tomato cubes, dry white wine, fish bouillon tablet, almond shavings, fish fillet,fish dish with almonds -
20 minMain dishpeanut oil, sunflower oil, onion, fresh ginger, garlic, potato, winter carrot, Red pepper, cashew nut, cashew nut, tomato cubes, curry powder, frozen pea, Red pepper, yellow bell pepper, cooking cream, spring / forest onion,vegetable korma
Nutrition
580Calories
Sodium0% DV1.575mg
Fat35% DV23g
Protein44% DV22g
Carbs23% DV68g
Fiber24% DV6g
Loved it