Filter
Reset
Sort ByRelevance
Scott Swenson
Rice dish with crab and garden peas
Dish with rice, crab, mascarpone and garden peas.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the shallot. Heat the oil in a large soup pot and fry the shallot and leeks for 3 minutes on medium heat.
-
Add the rice, bouillon tablet, garden peas and the water and cook on medium heat for 5 minutes. Cover well.
-
Meanwhile, cut the parsley fine. Drain the crab and squeeze out the moisture.
-
Take the 'risotto' from the heat and mix in the mascarpone and half of the parsley.
-
Season with pepper and salt. Divide the plates and divide the crab and the rest of the parsley.
Blogs that might be interesting
-
20 minMain dishchicken breast, Cherry tomatoes, chilled baby kale, young lettuce-rucola melange, grilled eggplant, chickpeas sprouts, shaved Parmesan cheese, fresh caesar salad dressing,your little black books kale salad -
65 minMain dishpotato slices, chicken breast, onion, traditional olive oil, Broccoli, mix for minced meat with baking flour, tap water, medium sized egg, grated old cheese,dish of potato and broccoli -
30 minMain dishasparagus, thin slice of shoulder ham, egg yolk, Leffe blond, soft cream butter, pepper from the mill, salt to taste, Parmesan cheese curls,asparagus with leffe blond sauce from frank van biemen -
55 minMain dishcelery, shoulder ham, garlic, cooking cream, potato slices, ground cheese,creamy celery gratin with ham
Nutrition
560Calories
Sodium0% DV1.000mg
Fat37% DV24g
Protein34% DV17g
Carbs21% DV64g
Fiber40% DV10g
Loved it