* These values indicate the amount and distribution of the macronutrients, for one portion of this recipe
Reference intake of an average adult (8400 kJ/ 2000 Kcal).
Vitamins and minerals
**NRVs: Nutrient Reference values for one portion.
Por Ración (g)**
0 Kcal / 0 KJ
0 Kcal /0 KJ
De las cuales saturadas:
Hidratos de carbono:
De los cuales azúcares:
*** This recipe contains 0 portions, the values correspond to one portion.
Today our chef Mireia Carbó delights us with a delicious leek risotto with gorgonzola and roasted tomatoes
400 g Montsià Carnaroli rice
1200 ml chicken or vegetable stock
1 glass of white wine
150 g g gorgonzola cheese
1 tablespoon butter
salt and pepper
20 cherry pear tomatoes
Wash and cut the tomatoes in half. Place them in a tray that can go in the oven.
Sprinkle them with a pinch of salt, oregano and a drizzle of oil and cook them at 180ºC for about 15 minutes.
Clean the leeks and cut them into thin half-moons.
In a low saucepan, heat a generous drizzle of olive oil together with the butter and cook the leeks until they are very tender.
Heat the broth in a separate pot.
When the leeks are well cooked, add the rice to the casserole along with the glass of white wine and wait for it to reduce.
Add the broth gradually, stirring constantly, for approximately 18 minutes, until it is tender.
To finish, with the fire off, add the diced gorgonzola and mix.
Add salt and pepper.
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