{"id":14144,"date":"2024-03-18T14:37:37","date_gmt":"2024-03-18T14:37:37","guid":{"rendered":"http:\/\/bamixbe.wwwnl1-tr100.supercp.com\/?p=14144"},"modified":"2024-03-18T14:37:37","modified_gmt":"2024-03-18T14:37:37","slug":"risotto-verde-aux-asperges","status":"publish","type":"post","link":"https:\/\/bamix.be\/fr\/risotto-verde-aux-asperges\/","title":{"rendered":"Risotto verde aux asperges"},"content":{"rendered":"

[vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]Dur\u00e9e: 40 min \/ 4 personnes
\n<\/strong>SLICESY\u00ae<\/span> PORTE-DISQUES AVEC R\u00c2PE FINE, \u00c9MINCEUR FINE ET COUTEAU HACHOIR – COUTEAU \u00c9TOILE – VERRE DOSEUR (1L)<\/i><\/p>\n

Un plat qui annonce vraiment le printemps, ce risotto verde aux asperges ! La couleur verte, qui provient des petits pois et du persil plat, ajoute une dimension suppl\u00e9mentaire \u00e0 cette recette. Le risotto verde est servi recouvert des asperges vertes et d\u2019une bonne dose de parmesan. Et maintenant, \u00e0 vous de jouer pour pr\u00e9parer ce d\u00e9lice printanier !<\/span>[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][\/vc_column][\/vc_row][vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column][vc_row_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Ingr\u00e9dients<\/div>\n


\n\u00bb <\/span>300 g de riz pour risotto<\/span>
\n<\/span>\u00bb <\/span>250 g d’asperges vertes<\/span><\/span>
\n\u00bb <\/span>200 ml de vin blanc
\n<\/span>\u00bb <\/span>200 g d’\u00e9pinards<\/span>
\n\u00bb <\/span>150 g de petits pois (surgel\u00e9s)
\n<\/span>\u00bb <\/span>20 g de persil plat<\/span>
\n<\/span>\u00bb <\/span>1 litre de bouillon de l\u00e9gumes ou de poulet
\n\u00bb <\/span>75 g de parmesan
\n\u00bb <\/span>30 g de beurre
\n\u00bb <\/span>2 gousses d’ail
\n<\/span>\u00bb <\/span>1 oignon
\n<\/span>\u00bb <\/span>zeste d’un demi-citron
\n\u00bb <\/span>poivre et sel
\n\u00bb <\/span>huile d’olive
\n<\/span>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]\"\"[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column][\/vc_column][\/vc_row][vc_row full_width=\u00a0\u00bbstretch_row\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1508148797934{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;background-color: #f2f2f2 !important;}\u00a0\u00bb][vc_column][vc_row_inner gap=\u00a0\u00bb20″][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb14148″ img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Pr\u00e9paration<\/div>\n
    \n
  1. Placez le couteau hachoir dans le SliceSy\u00ae, ajoutez les gousses d’ail et hachez-les grossi\u00e8rement. Mettez un peu d’huile d’olive dans une po\u00eale et ajoutez l’ail et les petits pois. Faites-les revenir pendant environ cinq minutes, puis ajoutez les \u00e9pinards jusqu\u2019\u00e0 ce que leur volume r\u00e9duise. Mettez le m\u00e9lange de l\u00e9gumes et le persil plat dans le gobelet doseur. Ins\u00e9rez le couteau \u00e9toile sur le bamix\u00ae et r\u00e9duisez le tout en pur\u00e9e. R\u00e9servez pour la suite. <\/span><\/li>\n
  2. Mettez l’oignon dans le SliceSy\u00ae avec le couteau hachoir et hachez-le finement. Faites fondre la moiti\u00e9 du beurre dans une po\u00eale et faites suer l’oignon jusqu’\u00e0 ce qu’il commence \u00e0 devenir transparent. Ajoutez ensuite le riz \u00e0 risotto. Faites revenir bri\u00e8vement et ajoutez le vin blanc. Ajoutez le bouillon petit \u00e0 petit jusqu’\u00e0 ce que le risotto commence \u00e0 cuire. <\/span><\/li>\n
  3. \u00a0Coupez le bout dur des asperges vertes. Placez l\u2019\u00e9minceur fin dans le SliceSy\u00ae et coupez les asperges en fines tranches \u00e0 l’aide du SliceSy\u00ae. M\u00e9langez-les avec un peu d’huile d’olive, assaisonnez de sel et de poivre et r\u00e9servez.<\/span><\/li>\n
  4. Mettez le parmesan dans le SliceSy\u00ae, retirez l\u2019\u00e9minceur fin et ins\u00e9rez la r\u00e2pe fine et r\u00e2pez finement le fromage. Ajoutez la sauce verte au risotto et la moiti\u00e9 des asperges crues coup\u00e9es en tranches et m\u00e9langez le tout au risotto. Ajoutez du bouillon si n\u00e9cessaire jusqu’\u00e0 ce que le risotto soit cuit.<\/span><\/li>\n
  5. M\u00e9langez la moiti\u00e9 du parmesan, le reste du beurre et le zeste de citron au risotto et laissez reposer encore une minute. Assaisonnez avec un peu plus de sel et de poivre si n\u00e9cessaire. Servez ensuite le risotto avec les asperges vertes restantes et le parmesan.\u00a0 <\/span><\/li>\n<\/ol>\n

    [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb3″ style=\u00a0\u00bbload-more\u00a0\u00bb items_per_page=\u00a0\u00bb3″ item=\u00a0\u00bb388″ initial_loading_animation=\u00a0\u00bbnone\u00a0\u00bb btn_title=\u00a0\u00bbLaad meer\u00a0\u00bb btn_color=\u00a0\u00bbpink\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1710772216511-13de677a-6cfc-0″ taxonomies=\u00a0\u00bb13″][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

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