Informations supplémentaires
40 min.
|
618 kcal
|
easy
|
|
Printable version
1. Setup
Roughly chop the spinach. Mince the basil. Chop the shallot and pistachios. Cut the Bocconcini cheese in half.
2. Blanch the spinach
Bring a small pot of water to a boil. Cook the spinach and green peas for 2 minutes. Drain then put in a bowl of cold water to stop the cooking. Drain. Reserve.
3. Start the risotto
Put the broth cube in 3.5 2P | 5 3P cups of hot water. Heat a drizzle of oil and 1 tbsp of butter in a big pan over medium-high heat. Add the shallot and cook 2-3 minutes. Add the rice and mix well. Add the broth little by little stirring constantly until the rice is tender and has absorbed all the broth, about 15-20 minutes.
4. Add the vegetables
Add the peas, spinach, basil and Grana Padano and mix. It is possible to keep the basil for the service so kids can choose the quantity they want. Cook 1-2 minutes. Add salt and pepper to taste.
5. Fry the mozzarella
Put the egg in a bowl and whisk it. Add the panko in another bowl. Season the panko with salt and pepper. Dip the bocconcini pieces in the egg then coat with panko. Heat a generous drizzle of oil in a pan over high heat. Cook the bocconcini pieces for 1-2 minutes on each side until browned. Place on absorbent paper.
6. Plate your dish
Serve the risotto and garnish with the pistachios, a drizzle of oil to taste and the fried bocconcini. Bon appétit!
180gArborio Rice
2unitBocconcini
1unitShallot
120gGreen Peas
40gBaby Spinach
30gPistachios
30gGrana Padano Cheese
40gPanko Breadcrumbs
1unitFresh egg
1unitBasil
1unitVegetable Broth Cube(s)
What you need
pans, bowls, pot, strainer, tongs
618 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
75g
25%
fat
24g
37%
cholesterol
57mg
19%
fiber
5g
20%
protein
26g
saturated
11g
55%
sodium
681mg
28%
sugar
4g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg