Risotto cu sparanghel verde şi alb şi cu nuci de macadamia

Risotto cu sparanghel verde şi alb şi cu nuci de macadamia

Ingrediente

  • 2 cepe franţuzeşti, tocate
  • ulei de măsline
  • 300 g orez risotto
  • 150 ml vin alb sec
  • 800 ml concentrat de legume
  • 100 g nuci de macadamia sărate, fărâmiţate
  • 250 g sparanghel verde şi 250 g sparanghel alb (proaspăt sau din conservă), curăţat şi tăiat bucăţi
  • parmezan proaspăt ras
  • sar
  • piper proaspăt măcinat

Preparare

Glazuraţi cepele franţuzeşti cu puţin ulei de măsline. Adăugaţi orezul risotto şi amestecaţi bine.

Adăugaţi vinul alb.

Adăugaţi mare parte din concentrat, păstrând puţin deoparte. Continuaţi să amestecaţi până când lichidul s-a evaporat.

După aprox. 15-20 de minute, adăugaţi nucile de macadamia, bucăţile de sparanghel şi faceţi focul mai mare cateva momente.

Adăugaţi restul de concentrat, astfel ca risotto-ul să rămână umed.

Serviţi risotto-ul în farfurii adânci şi presăraţi peste puţin parmezan.

Adăugaţi sare şi piper după gust.

Nutritions

  • Carboh.
  • 64 g
  • 24 %
  • Grăsimi
  • 19 g
  • 27 %
  • Proteine
  • 12 g
  • 24 %
  • Kcal
  • 500
  • 25 %
  • saturate
  • 5 g
  • 25 %

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