Emprimir
Correo Electrónico
Receta Saffron Risotto with Watercress Puree and Spring Vegetables –
Raciónes: 8
Ingredientes
- 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
View Full Recipe at Herbivoracious
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% |
Leave a review or comment
Leave a review
Recetas de este chef
,%20not%20so%20thick%20it%20stands%20up%20by%20itself.%3C/p%3E%3Cp%3ESaffron%20Risotto%20with%20Watercress%20Puree%20and%20Spring%20Vegetables%20%E2%80%93%20Recipe%3C/p%3E%3Cp%3EDouble%20recipe%20ChefSteps'%20Watercress%20Puree%3C/p%3E%3Cp%3EPrepare%20the%20watercress%20puree%20and%20reserve%20warm.%3C/p%3E%3Cp%3EPreheat%20your%20serving%20bowls.%3C/p%3E%3Cp%3EIn%20a%20large%20pot%20of%20boiling%20salted%20water,%20or%20sous%20vide,%20separately%20blanch%20and%20shock%20the%20peas%20and%20the%20asparagus.%3C/p%3E%3Cp%3EWrap%20the%20saffron%20in%20tin%20foil%20and%20toast%20briefly%20in%20a%20dry%20skillet.%20Remove,%20cool,%20crumble,%20and%20add%20to%20the%20vegetable%20broth.%3C/p%3E%3Cp%3EPlace%20a%20large%20Dutch%20oven%20over%20medium%20heat.%20Add%20the%203%20tablespoons%20of%20olive%20oil,%20and%20when%20it%20is%20hot,%20add%20the%20onion%20and%20a%20pinch%20of%20salt.%20Cook,%20stirring%20frequently,%20until%20the%20onion%20is%20translucent.%20Add%20the%20rice,%20and%20cook,%20stirring%20frequently%20until%20the%20rice%20is%20translucent,%20about%203%20minutes.%3C/p%3E%3Cp%3EStir%20in%20the%20white%20wine%20and%20cook%20until%20it%20is%20absorbed.%3C/p%3E%3Cp%3ELadle%20in%20about%201%20cup%20of%20the%20broth,%20and%20stir%20the%20risotto%20well.%20Repeat%20this%20process%20every%20couple%20of%20minutes%20when%20the%20liquid%20is%20absorbed.%20You'll%20see%20the%20rice%20begin%20to%20swell.%20Periodically%20taste%20a%20grain.%3C/p%3E%3Cp%3EWhen%20the%20rice%20is%20nearly%20done,%20bring%20a%20large%20skillet%20up%20to%20high%20heat%20and%20quickly%20saute%20the%20par-cooked%20asparagus%20and%20peas%20in%20a%20generous%20glug%20of%20olive%20oil.%20Season%20with%20salt%20and%20pepper%20to%20taste.%3C/p%3E%3Cp%3EWhen%20it%20is%20tender%20but%20has%20just%20a%20tiny%20bit%20of%20toothsomeness%20to%20it,%20stir%20in%20the%20lemon%20zest%20and%20cheese.%20Taste%20and%20adjust%20seasoning.%3C/p%3E%3Cp%3EMake%20a%20final%20adjustment%20to%20the%20texture%20of%20the%20risotto%20-%20it%20should%20be%20quite%20moist,%20otherwise%20it%20will%20firm%20up%20too%20much%20when%20set.%20If%20you've%20used%20up%20all%20of%20the%20broth,%20simmering%20water%20can%20be%20used%20instead.%3C/p%3E%3Cp%3ETo%20finish,%20divide%20the%20watercress%20puree%20among%20the%20bowls.%20Spoon%20in%20the%20risotto%20and%20top%20with%20the%20vegetables.%20Serve%20piping%20hot.%3C/p%3E%3Cp%3E2.2%3C/p%3E%3Cp%3Ehttp://herbivoracious.com/2013/04/saffron-risotto-with-watercress-puree-and-spring-vegetables-recipe.html%3C/p%3E%3Cp%3ECopyright%202007-2013%20/%20Michael%20Natkin%20/%20Herbivoracious.com.%3C/p%3E%3Cp%3Enever%20miss%20a%20recipe%3C/p%3E%3Cp%3EJoin%20over%20154,000%20monthly%20readers!%3C/p%3E){kind=link}