avec feuilles de sauge frites
Ingrédients : Mélange de champignons (champignon crémini, champignon blanc, pleurote) • Riz arborio • Vin blanc de cuisine (sulfites) (vin de cuisine (vin, sel, sorbate de potassium, acide malique, sulfites)) • Oignon jaune • Épinards • Parmesan (lait) (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) • Concentré de bouillon de légumes (concentrés de jus de légumes (tomate, champignon, oignon, carotte, céleri), sucres (sucre, maltodextrine), sel, extrait de levure) • Sauge • Ail • Sel d'ail (sel, poudre d'ail, dioxyde de silicium) • Flocons de piment.
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Tags
Mélange de champignons
200 g
Riz arborio
0.75 cup
Oignon, haché
56 g
Bébés épinards
56 g
Sauge
7 g
Gousses d'ail
2 unit(s)
Concentré de bouillon de légumes
2 unit(s)
Vin blanc de cuisine
4 tbsp
Sel d'ail
4 g
Parmesan, râpé grossièrement
0.5 cup
Flocons de piment
4 g
Poivre
0.125 tsp
Sel
0.125 tsp
Huile
2 tbsp
Beurre
2 tbsp
- Before starting, wash and dry all produce.
- Trim stems from button and cremini mushrooms, then thinly slice caps. Keep caps and stems separate.
- Cut or tear oyster mushrooms lengthwise into 1/2-inch slices.
- Pick sage leaves from stems. Keep leaves and stems separate.
- Peel, then mince or grate garlic.
- Line a plate with paper towels. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) oil, then sage leaves. Fry for 1 min, until crisp. (TIP: We love to use olive oil for frying sage.)
- Using a slotted spoon, transfer fried sage to the paper towel-lined plate. Season with salt while hot. Set aside.
- Reserve residual sage oil in the pan.
- Meanwhile, in a medium pot, combine 4 1/2 cups (5 1/2 cups) warm water, broth concentrate, sage stems and mushroom stems.
- Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-low, still covered.
- Reheat the pan with sage oil (from step 2) over medium-high.
- When hot, add onions and remaining mushrooms. Cook for 5-6 min, stirring occasionally, until softened.
- Add garlic salt and 1/4 tsp (1/2 tsp) chili flakes. (NOTE: Like things spicy? Add more chili flakes!)
- Season with pepper, then stir to combine.
- To the pan with veggies, add rice and garlic. Cook for 1-2 min, stirring often, until fragrant.
- Add cooking wine. Cook for 1-2 min, stirring often, until wine is absorbed.
- Add 1 cup broth from the pot. (NOTE: Leave sage and mushroom stems behind in the pot.)
- Reduce heat to medium. Cook, stirring often, until broth is absorbed by rice.
- Continue to add broth, 1 cup at a time, stirring often for 25-30 min, until broth is absorbed, texture is creamy and rice is tender.
- When the final addition of broth has been added to the risotto, add spinach, half the Parmesan and 2 tbsp (4 tbsp) butter.
- Cook for 1-3 min, stirring often, until spinach wilts and broth is almost completely absorbed.
- Remove from heat, then season with salt and pepper.
- Divide risotto between bowls.
- Sprinkle remaining Parmesan and fried sage over top.
- Sprinkle with any remaining chili flakes.
700
kcal
Calories
33
g
Fat
14
g
Saturated Fat
75
g
Carbohydrate
6
g
Sugar
5
g
Dietary Fiber
17
g
Protein
45
mg
Cholesterol
1590
mg
Sodium
1
g
Trans Fat
850
mg
Potassium
300
mg
Calcium
2.5
mg
Iron
avec feuilles de sauge frites
avec feuilles de sauge frites
avec feuilles de sauge frites
avec feuilles de sauge frites
avec feuilles de sauge frites
avec pesto de tomates séchées et épinards