Filter
Reset
Sort ByRelevance
Cindy Newell
Risotto primavera with broad beans
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring the broth to the boil. Heat the oil and fry the rice until the grains are translucent.
-
Stir in the soffritto and add the stock in portions so that the rice can take up.
-
Meanwhile, cook the broad beans in 5-10 minutes. Remove any outer sheets (double caps).
-
Scoop the broad beans with the rosemary and Parmesan cheese through the risotto.
-
30 minMain dishpandan rice, hen eggs, almond shavings, fresh ginger, garlic, pak choi, Red pepper, sunflower oil, ground turmeric (koenjit), ground cinnamon, coconut milk, vegetable stock,eggs in yellow curry sauce -
30 minMain dishRed pepper, rice, olive oil, half-to-half minced, green pepper, Red pepper, maize, fresh dill, fresh parsley, garlic, sifted tomato,peppers filled with rice and minced meat -
20 minMain dishspelled, baking flour, unsalted butter, vegetable burger, besciamella sauce mix, semi-skimmed milk, Danablu blue veal cheese 50,cauliflower with blueberry cheese sauce -
30 minMain dishchilled Italian wood-fired pizza dough, fresh basil, Cherry tomatoes, spicy hummus, cress, roasted pine nuts,pizza hummus and fresh herbs
Nutrition
660Calories
Sodium0% DV0g
Fat40% DV26g
Protein34% DV17g
Carbs28% DV85g
Fiber0% DV0g
Loved it