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 dishchicory, mashed potatoes, rusks, olive oil, bacon patches, flour, onions, ketjapmarinademanis,bacon steaks with chicory from the oven -
35 minMain dishdeep-frozen potato gratin with emmental cheese and cream, hot smoked salmon, salted pecans, lemon, peeled carrots, liquid honey,gratins with hot smoked salmon -
25 minMain dishpearl couscous, frozen broad beans, frozen green asparagus, cucumber, white cheese cubes in herbal oil, lemon, smoked almonds,pearl couscous with broad beans, feta and asparagus -
15 minMain disholive oil, vegetarian multigrain burgers, White beans, giant beans, semi-skimmed milk, fresh spinach, tomatoes, fresh cream cheese,white bean stew spinach tomato
Nutrition
660Calories
Sodium0% DV0g
Fat40% DV26g
Protein34% DV17g
Carbs28% DV85g
Fiber0% DV0g
Loved it