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
-
30 minMain dishoil, root, baking flour, Indian curry paste, tomato cubes, white quick-cooking rice, fish fillet, coriander, full yogurt, cucumber, shallot, coriander, fresh mint, lemon, olive oil,Indian fish curry with spicy cucumber salad
-
30 minMain dishsteak, Scottish salmon fillet, Teriyaki marinade, stoneleeks, shii-takes, white quick-cooking rice, soy sauce, pepper, sesame seeds,teriyaki skewers
-
20 minMain dishsprouts, Red pepper, butter or margarine, Catalan bratwursts, black olives without pit, mashed potatoes for stew, salt and pepper,stew with catalan sausage
-
70 minMain dishsolid potatoes, leeks, mild olive oil, butter, Iglo fish cuisine Brittany,leeks with gratinated fish
Nutrition
580Calories
Sodium0% DV1.575mg
Fat35% DV23g
Protein44% DV22g
Carbs23% DV68g
Fiber24% DV6g
Loved it