Risotto verde

Risotto verde

4.2 140 évaluation

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...

Moroccan beef stew with Israeli couscous

Moroccan beef stew with Israeli couscous

40min

Pumpkin risotto with bacon

Pumpkin risotto with bacon

40min

White fish and lemon risotto

White fish and lemon risotto

30min

Basil pesto

Basil pesto

10min

Minestrone

Minestrone

40min

Cauliflower and sweet potato lasagne

Cauliflower and sweet potato lasagne

1h 35min

Roasted pumpkin and quinoa risotto

Roasted pumpkin and quinoa risotto

40min

Vegetable curry with cauliflower couscous

Vegetable curry with cauliflower couscous

45min

Carrot gnocchi with zucchini cream

Carrot gnocchi with zucchini cream

1h 15min

Risotto with lemon, thyme and feta

Risotto with lemon, thyme and feta

30min

Asparagus risotto

Asparagus risotto

40min

Classic mushroom risotto

Classic mushroom risotto

30min