Filter
Reset
Sort ByRelevance
Dana Kacmarek
Risotto with celery, leeks and goat's cheese
Easy and vegetarian risotto with leeks, parsley, celery, onion, goat cheese and walnuts.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring 540 ml of water to the boil. Chop the onion. Heat the oil in a frying pan and glaze the onion. Cut the leek and celery into pieces. Add the leeks and celery and stir-fry 3 minutes. Stir in the risotto rice and stir-fry again 3 minutes.
-
Pour 1/3 of the boiling water and let it stir in through the rice. Pour in the rest of the water. Let the rice with the lid on the pan on the lowest fire in 15 min. Take all the water and cooked. Stir occasionally.
-
Crumble the goat cheese, finely chop the parsley and chop the walnuts coarsely. Spoon the goat's cheese, parsley and walnuts through the risotto and season with salt and pepper. Serve immediately.
Blogs that might be interesting
-
30 minMain dishegg, asparagus, sugar, nutmeg, potatoes with skin, parsley, butter, butter, ham,asparagus with buttered butter, boiled ham and eggs
-
45 minMain dishWhite rice, Red pepper, onion, tomato, traditional olive oil, minced beef, dried oregano, fresh baguette,stuffed peppers with rice
-
22 minMain dishchicken dumpling strips natural, unsalted butter, wheat flour, concentrated fond poultry, tap water, pie pots, lettuce, tomato, natural salad dressing,patty chicken ragout with salad
-
40 minMain dishchicken breast, Sun dried tomato, finely chopped fresh herbs, grated parmesan cheese, garlic, Spinach, butter, olive oil, salt and pepper,stuffed chicken fillet with Italian spinach
Nutrition
635Calories
Sodium11% DV255mg
Fat42% DV27g
Protein42% DV21g
Carbs25% DV75g
Fiber28% DV7g
Loved it