Informations supplémentaires
35 min.
|
704 kcal
|
easy
|
|
Printable version
1. Setup
Cut the carrots into small pieces. Chop the parsley, shallot and garlic. Put the broth cube in 3.5 2P | 5 3P cups of warm water.
2. Cook the meatballs
Put the veal in a bowl with the spices, salt and pepper. Mix together. Make 4-5 small meatballs per person. Heat a drizzle of oil in a large pan on medium. Cook the meatballs 3-4 minutes, coloring each side. Cover and cook 3-4 minutes over low heat to cook the center. Remove from the skillet.
3. Cook the vegetables
Deglaze the pan with 2 tbsp. of water. Add 1 tbsp. of butter and a drizzle of oil if needed. Add the shallot, carrots and garlic to taste and cook for 2 minutes. Season with salt and pepper. Add the rice, mix and cook for 1 minute.
4. Add the broth
Add the broth little by little, stirring a few times, until the rice has absorbed all the liquid and is tender, about 20-22 minutes. Add the spinach, parmesan, parsley and meatballs to the skillet. Mix and cook for 2 minutes. Adjust seasoning to taste.
5. Plate your dish
Serve the risotto and garnish with a drizzle of oil to taste. You can also let the children help themselves to their fill to develop their autonomy. Bon appétit!
280gGround Veal
40gBaby Spinach
180gArborio Rice
1unitChicken Broth Cube(s)
1unitShallot
30gGrana Padano Cheese
8gSpice Mix (italian spices,garlic powder,onion powder)
2unitCarrot(s)
1unitFresh Italian Parsley
2unitGarlic Clove(s)
What you need
pan, bowl, tongs, wooden spoon
704 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
82g
27%
fat
23g
35%
cholesterol
82mg
27%
fiber
5g
20%
protein
38g
saturated
10g
50%
sodium
1183mg
49%
sugar
4g
trans
1g