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Asparagus and Fresh Cheese Risotto

Source: http://www.cuisineaz.com/recettes/risotto-aux-asperges-et-fromage-frais-12545.aspx

Vegetarian Midday Public
Course: Main course
Preparation time: 5 minutes
Cooking time: 25 minutes
Energy: 385 kcal / serving

Instructions

  • 1.   Trim and thoroughly wash the leeks. Finely chop them.
  • 2.   Peel and chop the shallot.
  • 3.   In a large shallow pan, sauté the shallot, add the rice and the sliced leeks.
  • 4.   Cook for a few minutes over medium heat.
  • 5.   Meanwhile, bring about 400 ml of water to a boil and dissolve a vegetable bouillon cube in it.
  • 6.   As soon as it is dissolved, gradually pour this broth into the pan, waiting for it to be absorbed by the rice each time. Mix well.
  • 7.   Crumble the goat cheese.
  • 8.   Cook the asparagus.
  • 9.   Let it simmer for 20 minutes.
  • 10.   Add the crumbled goat cheese and the cooked asparagus.
  • 11.   Season with salt and pepper. Sprinkle with herbs and let it cook for another 5 minutes.
  • 12.   Serve.

Notes & Suggestions

  • Average nutritional values per serving
    Energy 2,030.88 kJ / 486.92 kCal
    Fat 16.48 g of which saturated 5.13 g
    Carbohydrates 64.33 g of which sugars 4.25 g
    Fiber 3.77 g
    Protein 9.59 g
    Sodium 696.50 mg

Ingredients for servings

  • 250 g of brown rice
  • 2 leeks
  • 1 bunch of green asparagus
  • 1 vegetable bouillon cube
  • 1 tablespoon of fine herbs
  • 100 g of goat cheese
  • 2 tablespoon of olive oil
  • 1 shallot
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    385 kcal
    19 %
  • Fat
    14,67 g
    21 %
  • of which saturated
    5,54 g
    28 %
  • Carbohydrates
    49,91 g
    19 %
  • of which sugar
    3,17 g
    4 %
  • Protein
    10,65 g
    21 %
  • Fibers
    5,08 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.