Risotto verde

Risotto verde

4.1 148 évaluations

Prép. 30min

Total 45min

4 portions

Ingrédients

Parmesan cheese crust removed and cut into pieces (approx. 3 cm)
50 g
lemon peel (1 x 4 cm), no white pith
1 piece
fresh baby spinach leaves
150 g
fresh basil leaves only, plus extra to serve
2 sprigs
eschalots
30 g
garlic cloves
2
extra virgin olive oil
20 g
Arborio rice
320 g
white wine
100 g
water
700 g
salt to taste
½ - 1 tsp
fresh ground black pepper
2 pinches
pancetta cut into pieces (approx. 1-2 cm)
100 g
frozen green peas thawed
50 g
unsalted butter
20 g

Niveau

facile

Infos nut. par 1 portions

Sodium 1325.1 mg

Protides 19.1 g

Calories 2137 kJ / 508.8 kcal

Lipides 18 g

Fibre 4.5 g

Graisses saturées 7 g

Glucides 65 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Signature Risottos 9 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Energy breakfast bars

40min

Asparagus risotto

40min

Stewed rhubarb with apple and strawberries

30min

Lemon coconut bliss balls

40min

Everyone's favourite chicken curry

40min

Hommus dip

5min

Asian chicken noodle salad

45min

Hunter's lemon chicken rissoles

1h

Vegetable curry with cauliflower couscous

45min

Risotto with lemon, thyme and feta

30min

Peanut butter brownie bliss balls (Post-natal)

1h 10min

Lentil hotpot

12h 45min