Carrot and Brussels Sprouts Risotto

Carrot and Brussels Sprouts Risotto

3.5 54 évaluations

Prép. 15min

Total 35min

6 portions

Ingrédients

Parmesan cheese cubed
2 oz
lemon thin peel only, no pith
1
yellow onions in pieces
4 oz
garlic cloves
2
fresh thyme leaves only, plus extra to garnish
3 sprigs
carrots sliced (1 in.)
8 oz
risotto rice (e.g. Carnaroli, Arborio)
10 oz
Brussels sprouts trimmed and halved
8 oz
extra virgin olive oil
1 oz
white wine
2 oz
water
28 oz
vegetable stock paste
1 tbsp

Niveau

facile

Infos nut. par 1 portion

Protides 8.5 g

Calories 1258.5 kJ / 300.8 kcal

Lipides 7.7 g

Fibre 3.2 g

Glucides 48.2 g

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Simple Ideas 179 Recettes
États-Unis

Spring Forward 10 Recettes
États-Unis

Tu pourrais aussi aimer...

Lentil, Cauliflower and Kale Salad

1h 5min

Sweet Corn Risotto with Grilled Zucchini

30min

Couscous Risotto with Fennel and Salmon

35min

Greek Lentils and Rice

40min

Broccoli Red Lentil Soup

30min

Chicken Stew with Cannellini Beans

35min

Lentil Mushroom Stroganoff

55min

Mushroom Stroganoff

30min

Cauliflower Tabbouleh

10min

Ratatouille with Pecorino

1h 5min

Cauliflower with Pea Purée

40min

Broccoli Rabe Pesto with Pasta and Roasted Squash

45min