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Saffron Risotto Primavera
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
3 TasseCanned vegetable broth
8 x ca. 30 gSlender asparagus; ends trimmed, cut
 Into 1-inch pieces
1 Tassewhite wine dry
1/4 TeelöffelSaffron threads
1 1/2 Esslöffelolive oil
1 TasseArborio rice or medium-grain white rice
1 TasseFrozen petit peas; thawed
1/3 TasseGrated Parmesan cheese; (about 1 ounce)
die Zubereitung:

Bring vegetable broth to boil in heavy medium saucepan. Add asparagus pieces and cook until crisp-tender, about 2 minutes. Using slotted spoon, transfer asparagus to bowl. Add white wine and saffron threads to vegetable broth and bring to simmer.

Heat olive oil in another heavy medium saucepan over medium heat. Add rice and stir until translucent, about 2 minutes. Mix in all but 1/4 cup broth mixture. Simmer rice uncovered until tender and creamy but still slightly firm to bite, stirring occasionally, about 20 minutes. Mix in peas, then asparagus and Parmesan cheese. Add remaining 1/4 cup broth if risotto seems dry. Season with salt and pepper.

2 Servings; Can be doubled.

Per serving: 462 Calories (kcal); 28g Total Fat; (81% calories from fat); 11g Protein; 3g Carbohydrate; 21mg Cholesterol; 508mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates


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