Filter
Reset
Sort ByRelevance
Highplainstx
Risotto with chicory, cheese and cashew nuts
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Drizzle the chicory strips with lemon juice. Heat the olive oil and fry the garlic and onion.
-
Add the rice and shovel until all the grains shine. Pour in the stock until the rice is just below and stir until the stock is absorbed by the rice. Repeat this and continue stirring well until the risotto is al dente after 15-20 minutes.
-
Put the chicory strips, butter, salt, pepper and half of the cheese through and heat for 1-2 minutes at a low setting.
-
Sprinkle the risotto before serving with the rest of the cheese, cashew nuts and spring onion. Delicious with a tomato salad.
-
30 minMain dishlasagne, ricotta, egg, green garden herbs (sage, chives, basil, cress or rocket), Parmesan cheese, pine nuts, olive oil, sun-dried tomato,lasagne packages with herb ricotta
-
30 minMain dishtenderloin, coarse Zaanse mustard, ham ham, unsalted butter, jonagold apples, white caster sugar, White wine,pork tenderloins with baked apple
-
25 minMain dishshallot, zucchini, Broccoli, Mediterranean herbs, feta, mild olive oil, gnocchi di patate, medium sized egg, fresh parsley, extra mild yogurt,oven vegetables with feta, gnocchi, fresh yoghurt and a boiled egg
-
90 minMain dishflour, salt, cold butter or margarine, eggs (M), creme fraiche, pepper, grated emmentaler, grated Gruyère, tomatoes, Provencal herbs, olive oil, baking flour to pollinate, butter or margarine to grease,cheese quiche with provençal tomatoes
Nutrition
635Calories
Sodium0% DV0g
Fat43% DV28g
Protein36% DV18g
Carbs25% DV76g
Fiber0% DV0g
Loved it