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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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25 minMain dishSpaghetti, onion, celery, mushrooms, traditional olive oil, minced beef, worcestershiresauce, soffritto,short-in-the-kitchen spaghetti bolognese -
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30 minMain dishfresh white asparagus, White rice, garlic, Broccoli, salmon fillet, traditional olive oil, ketjapmarinade, sweet chilli sauce,stir-fried salmon with white asparagus -
30 minMain dishpotatoes, butter, onion, tomato, warm milk, arugula, salted cashew nut,rucola stew with tomato and nuts
Nutrition
660Calories
Sodium0% DV0g
Fat40% DV26g
Protein34% DV17g
Carbs28% DV85g
Fiber0% DV0g
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