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Cindy Newell
Risotto primavera with broad beans
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Ingredients
Directions
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Bring the broth to the boil. Heat the oil and fry the rice until the grains are translucent.
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Stir in the soffritto and add the stock in portions so that the rice can take up.
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Meanwhile, cook the broad beans in 5-10 minutes. Remove any outer sheets (double caps).
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Scoop the broad beans with the rosemary and Parmesan cheese through the risotto.
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40 minMain dishpotatoes (floury), salt, leeks, little gem, bean sprouts, milk, butter or margarine, (freshly ground) pepper,stew summer leek, little gem and bean sprouts -
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 -
20 minMain dishpenne rigate, broccoli florets, Eggs, tuna moot in olive oil, Red pepper, yellow bell pepper, olive oil, (balsamic vinegar, creme fraiche,penne with tuna sauce and broccoli salad -
70 minMain dishorange, traditional olive oil, Olde English orange marmalade, crema di balsamic, chicken drumsticks,drumsticks with balsamic and orange
Nutrition
660Calories
Sodium0% DV0g
Fat40% DV26g
Protein34% DV17g
Carbs28% DV85g
Fiber0% DV0g
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