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Risotto aux asperges

Risotto aux asperges
4.5 283 ratings
Prep. 10min
Total 35min
4 portions
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Ingredients

  • 300 g d'asperges blanches fraîches pelées (ou décongelées)
  • 500 g d'eau
  • 1 cube de bouillon de légumes
  • 200 g de riz spécial risotto
  • 100 g de fromage à tartiner aux herbes (type Boursin®)
  • 1 c. à soupe d'huile d'olive
  • sel
  • poivre moulu

Difficulty

easy

Nutrition per 1 portion

Protein 6 g
Calories 1218 kJ / 291 kcal
Fat 4 g
Carbohydrates 41 g

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Also featured in

Larousse Petits plats du soir - Pâtes, riz et polenta Vol.II 11 Recipes
France

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