Рецепт Saffron Risotto with Watercress Puree and Spring Vegetables –

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1 голос | 676 визитов
Порций: 8

Ингредиенты

  • 2 cups shucked fresh peas
  • 1 bunch asparagus
  • 2 big pinches saffron (1/4 gram)
  • 3 tablespoons extra virgin olive oil (50 grams) + more for the vegetables
  • 1/2 finely diced onion (140 grams)
  • 2 cups arborio rice (420 grams)
  • 1 1/4 cups dry white wine (300 grams)
  • 6 cups clear vegetable broth (1400 ml) at a simmer
  • Zest of 1/2 lemon
  • 1/4 pound taleggio or other triple cream cheese (113 grams)
  • Kosher salt
  • Freshly ground black pepper

Nutrition Facts

Amount Per Serving %DV
Serving Size 293g
Recipe makes 8 servings
Calories 269  
Calories from Fat 48 18%
Total Fat 5.44g 7%
Saturated Fat 0.8g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 710mg 30%
Potassium 151mg 4%
Total Carbs 43.18g 12%
Dietary Fiber 1.6g 5%
Sugars 3.06g 2%
Protein 4.34g 7%
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