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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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20 minMain dishoil, onion, celery, half-to-half minced, tomato ketchup, Spice meatballs, egg, bread-crumbs, breakfast bacon,american meatloaf in bacon -
45 minMain dishfrozen puff pastry, traditional olive oil, fresh Italian stir-fry vegetables, Quorn pieces, Indian curry paste Tandoori, medium sized egg, coconut cream, tap water, grated mature cheese,hearty curry pie -
20 minMain dishEggs, chicken fillet in cubes, butter, iceberg lettuce, Red pepper, Cherry tomatoes, salad bar Caesar salad, brown baguette,delicious caesar salad with baguette -
30 minMain dishzucchini, lemon, ricotta, salted nutmeg Pistachio, fresh basil, sliced onions, semi-sundried tomatoes, vegetarian vegetable balls,courgetti with vegas and tomato
Nutrition
660Calories
Sodium0% DV0g
Fat40% DV26g
Protein34% DV17g
Carbs28% DV85g
Fiber0% DV0g
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