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Raciónes: 2
Ingredientes
- 50g pecan nuts, roughly chopped
- 1 medium onion, finely chopped
- 1 large clove of garlic, crushed
- 2 tbsp olive oil
- 20g +20g butter
- 200g of risotto rice (I used Riso Gallo carnaroli, provided by our Plate to Page sponsors)
- 100ml medim sherry
- 600ml vegetable stock
- 100g fresh baby spinach leaves, washed
- 50g blue cheese, crumbled
- salt and pepper to taste
- FOR THE MEAT (can be omitted for a vegetarian risotto):
- 2 steaks (rump or sirloin)
- a little olive oil for brushing
- coarse salt (I use Maldon)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 447g | |
| Recipe makes 2 servings | |
| Calories 419 | |
| Calories from Fat 339 | 81% |
| Total Fat 38.93g | 49% |
| Saturated Fat 12.79g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 1632mg | 68% |
| Potassium 399mg | 11% |
| Total Carbs 12.6g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 5.45g | 4% |
| Protein 8.31g | 13% |
