Roquefort Risotto

• portions: 2 servings
• temps actif: 5 minutes
• temps total: 45 minutes

Ingrédients

150 gr de riz rond pour risotto

1 échalote

50 ml de vin blanc (facultatif)

/ ou 3 cuillère soupe de vinaigre de vin

100 gr de Roquefort

1 pack of Asparagus

60 cl d'eau

1 cube de bouillon

huile d'olive

Instructions

Put the water to boil with the stock cube. In another saucepan, heat olive oil. Add the chopped shallot, and the rice, and fry for a few minutes.

Add the white wine, and mix. Cook for 1 minute while the rice absorbs the wine. Mix, then add a little broth. Mix again, and cook over medium heat until the rice has drunk all the water.

Add a little broth again, and let it cook again after mixing. Continue until you have no more broth.

When there is a little unabsorbed broth left, add the Roquefort cut into pieces and mix well.

Cook for 5 minutes, stirring occasionally, until the rice has absorbed almost all the liquid and the Roquefort is well melted.

And that’s it, your Roquefort risotto is ready!

Nutrition

• Taille de Portion: 473g
• Calories: 544Kcal
• Lipides Totaux: 24.3g
• Lipides Saturés: 10.4g
• Sodium: 0.9g
• Glucides Totaux: 61.2g
• Fibres Diététiques: 1.7g
• Sucres Totaux: 0.6g
• Protéines: 15.8g