Filter
Reset
Sort ByRelevance
MURINMOON
Spinach sauce with broccoli
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Additional needs: food processor and a steamer, steam oven or steam basket.
-
Chop the onion finely.
-
Grind the spinach in the food processor.
-
Heat the olive oil in a pan and gently fry the onion.
-
Stir in the rice and cook while stirring until the granules shine around.
-
Pour in the wine and let it simmer until the moisture is absorbed.
-
Stir in the spinach and add half of the stock.
-
Boil the rice without the lid gently in 18-20 minutes.
-
Stir frequently and add the remaining stock in shoots during cooking.
-
Steam the broccoli florets in a steamer, steam oven or in a steam basket in a pan over a layer of boiling water for 6-8 minutes.
-
Make sure that the roses stay nice and bright green.
-
Stir in half of the cheese through the risotto.
-
Spoon the risotto into warm deep plates and place the broccoli florets on it.
-
Sprinkle the rest of the cheese over the risotto.
-
20 minMain dishdeep-frozen very fine green beans, chicken breast, onion, sunflower oil, Mihoen, ground ginger, wok sauce ketjapmarinadesesam,mihoen with sweet soy chicken sesame chicken
-
30 minMain dishWhite asparagus, green asparagus, butter, shallot, garlic, risotto rice, Pecorino Romano,asparagus risotto with pecorino
-
30 minMain dishsomething crumbly potatoes, Eggs, leeks, sunflower oil, curry powder, vegetable stock, garden peas, egg noodles,noodles with leek and potato
-
15 minMain dishMihoen, yellow bell pepper, traditional olive oil, smoked chicken strips, mushroom stir-fry mix, ginger syrup, Japanese soy sauce, jumbo shrimp, bunch onion,noodles with chicken and shrimps
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it