Risotto printanier
TM6 TM5 TM31

Risotto printanier

4.6 (53 ratings)

Ingredients

  • 50 g de parmesan, en morceaux
  • 630 g de bouillon de légumes
  • 12 asperges, têtes et queues séparées
  • 75 g de petits pois frais
  • 2 échalotes
  • 1 gousse d'ail
  • 40 g d'huile d'olive
  • 250 g de riz spécial risotto
  • 80 g de vin blanc sec
  • 3 branches de thym frais, effeuillées
  • 60 g de crème liquide entière
  • du sel
  • du poivre moulu
  • 8 brins de ciboulette fraîche, ciselés

Nutrition
per 1 portion
Calories
1975 kJ / 471 kcal
Protein
12 g
Carbohydrates
56 g
Fat
20 g

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