met risotto, Parmigiano Reggiano en vers basilicum
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Allergens
Utensils
Tags
Filet mignon
1 unit
Risottorijst
75 gram
Knoflookteen
1 unit
Ui
0.5 unit
Aubergine
0.5 unit
Rode puntpaprika
0.5 unit
Courgette
0.5 unit
Tomatenpuree
0.5
Hello Provence
0.5 zakje(s)
Vers basilicum
2.5 gram
Pijnboompitten
5 gram
Parmigiano Reggiano DOP
10 gram
[Plantaardige] roomboter
1.5 el
Zoutarme runderbouillon
450 ml
Wittewijnazijn
0.5 el
Olijfolie
1 el
Zwarte balsamicoazijn
1 tl
Peper en zout
naar smaak
- Take the steak out of the fridge and allow it to reach room temperature. Preheat the oven to 200°C.
- Prepare the stock. Chop the onion and crush or mince the garlic.
- Melt a knob of butter in a deep frying pan over medium-high heat and fry the onion with half of the garlic for 1 minute.
- Stir in the risotto rice and toast the grains for 1 minute.
- Deglaze with the white wine vinegar. Set aside 50ml stock per person, then add the rest to the risotto, one ladle at a time.
- Allow the stock to slowly incorporate, stirring regularly.
- The risotto is done when the rice is soft but still al dente. This should take around 18 - 20 minutes.
- Add extra water and cook longer if you’d prefer the risotto to be less al dente.
- Dice the eggplant, the Romano pepper and the courgette.
- Transfer all three to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Roast for 17 - 19 minutes.
- Heat a clean frying pan over high heat and toast the pine nuts until golden-brown, then remove from the pan and set aside.
- Melt a knob of butter in the same pan over medium-high heat.
- Pat the steak dry with kitchen paper and season with salt.
- When the butter is nice and hot, fry the steak for 1 - 3 minutes per side.
- Season with pepper, then remove from the pan and allow to rest under aluminum foil.
- Heat a drizzle of olive oil in the same pan over medium-high heat and fry the rest of the garlic for 1 - 2 minutes.
- Add the tomato paste and fry for 1 more minute.
- Deglaze with the balsamic vinegar and pour in the reserved stock.
- Add the roasted vegetables and the Hello Provence, then bring to a boil and allow to simmer for 4 - 5 minutes.
- Grate the Parmigiano Reggiano directly into the risotto and stir in a knob of butter. Season to taste with salt and pepper.
- Finely chop the basil. Slice the steak against the grain.
- Serve the risotto on plates, topped with the vegetable ragout and the steak.
- Garnish with the basil and the pine nuts.
3707
kJ
Energie (kJ)
886
kcal
Energie (kcal)
42.7
g
Vetten
18.5
g
waarvan verzadigd
84.2
g
Koolhydraten
17.4
g
waarvan suikers
7
g
Vezels
42.8
g
Eiwitten
2.2
g
Zout
met mascarpone-tomatensaus, puntpaprika en vers basilicum
met verborgen groenten voor kinderen: courgette en spinazie
