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Quick risotto with green asparagus
 
 
4 ServingsPTM15 min

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.

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Directions

  1. 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.
  2. 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.
  3. In the meantime, remove the bottom of the asparagus and cut into ½ cm slanted pieces.
  4. Heat the oil in a frying pan and fry the soup balls over a high heat in 2 min. Brown.
  5. Add the asparagus, leeks and thyme and cook over medium heat for 5 minutes.
  6. Spoon the rice and half of the pesto through the vegetable mixture and serve the rest of the pesto. Delicious with a tomato salad.


Nutrition

580Calories
Sodium0% DV1.575mg
Fat35% DV23g
Protein44% DV22g
Carbs23% DV68g
Fiber24% DV6g

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