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This vegetarian risotto with a Mediterranean flair will please young and old alike.
- Preparation time
- 30 min
- Cooking time
- 45 min
- Difficulty
- easy
- Serves
- 4 people
- Meal cost
- $
- Meal course
-
Starters
Hot Starters
Starch
Vegetables
Dishes
- Posted by
- Posted on
- Tuesday April 12th, 2022
Ingredients
- onion
- 1
- Risotto rice
- 350 grams
- water
- 85 centiliters
- Stock cube
- 2
- white wine
- 10 centiliters
- Extra fine frozen peas
- 300 grams
- Frozen spinach
- 200 grams
- Spinach roots
- 2 handfuls
- radish
- 4
- Basil
- 1 bunch
- chives
- 10 sprigs
- coriander
- 4 branches
- Olive oil
- Pine nuts
- 50 grams
- salt and pepper
- In a casserole dish, pour a dash of olive oil and fry the minced onion for 5 minutes over high heat.
- Add the rice and simmer over low heat for 10 minutes until it becomes translucent.
- Pour in the broth and cook, stirring the rice from time to time, until the liquid is fully incorporated.
- Add the wine, salt and pepper and finish cooking the rice, which should be melting.
- Incorporate the peas which will have been previously cooked in hot water during 8mn then the spinach defrosted in the microwave and let reheat the whole during 10mn.
- Serve on a bed of spinach shoots and add the chopped fresh herbs, thin slices of radish and pine nuts in turn.
- Preparation time
- 30 min
- Cooking time
- 45 min
- Difficulty
- easy
- Serves
- 4 people
- Meal cost
- $
- Meal course
-
Starters
Hot Starters
Starch
Vegetables
Dishes
- Posted by
- Posted on
- Tuesday April 12th, 2022
Ingredients
- onion
- 1 unit
- Risotto rice
- 350 grams
- water
- 85 centiliters
- Stock cube
- 2 units
- white wine
- 10 centiliters
- Extra fine frozen peas
- 300 grams
- Frozen spinach
- 200 grams
- Spinach roots
- 2 handfuls
- radish
- 4 units
- Basil
- 1 bunch
- chives
- 10 sprigs
- coriander
- 4 branches
- Olive oil
- Pine nuts
- 50 grams
- salt and pepper
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