Filter
Reset
Sort ByRelevance
PFEIFFER
Risotto with green vegetables
Risotto with green asparagus, haricots verts and sugar snaps.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Halve the spring onions in the length. Cut the forest pin into pieces of 3 cm. Chop the shallot.
-
Cut off approx. 1 ½ cm from the bottom of the asparagus and cut the asparagus diagonally into pieces of 2 cm. Keep the cups separate.
-
Remove the stem set and the tip of the haricots verts. Halve the haricots verts.
-
Heat the butter in a pan. Fry the spring onions for about 3 minutes and scoop out of the pan. Add the shallot and the asparagus to the shortening and fruit for approx. 3 min.
-
Add the rice and fry for about 2 minutes until the grains shine.
-
Add the wine, let it evaporate and then add the water little by little.
-
Crumble the herb stock tablet above and boil the rice uncovered gently for approx. 20 min.
-
Bring water to the boil with a pinch of salt in another pan. Cook the sugar snaps, haricots verts and the asparagus cups 6-8 min.
-
Drain in a colander.
-
Scoop the sugar snaps, haricots verts, asparagus tips and the spring onions through the rice and warm for about 5 minutes.
-
Spoon the rest of the butter through the rice (add extra water if necessary). Season with salt and pepper.
Blogs that might be interesting
-
30 minMain dishonion, tomato, Port Salut red crust cheese 50, traditional olive oil, barbecue minicrock, medium sized egg, semi-skimmed milk,omelet with french vegetables and cheese
-
30 minMain dishchilled lemongrass lemongrass, fresh ginger, shallots, chicken fillet, (peanut) oil, chili flakes, fish sauce, baking flour, lime, salad onion, fresh coriander, fresh fresh mint, lettuce, mini cucumber, radish,laab
-
35 minMain dishRed onions, thyme, olive oil, black peppercorns, chili powder, sea salt, steaks, butter,pepper steak with roasted onion
-
30 minMain dishonion, garlic, floury potatoes, traditional olive oil, cool fresh broccoli, creme fraiche, vegetable stock of tablet, tomato, bunch onion, unroasted hazelnuts, bread,creamy broccoli soup with tomato
Nutrition
400Calories
Sodium5% DV130mg
Fat45% DV29g
Protein52% DV26g
Carbs2% DV7g
Fiber8% DV2g
Loved it