* 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
52 %** NRVs
54 %** NRVs
56 %** NRVs
**NRVs: Nutrient Reference values for one portion.
Per portion (g)***
250 Kcal / 1054 kJ
773 Kcal / 3259 kJ
of which saturated:
of which sugars:
*** This recipe contains 4 portions, the values correspond to one portion.
Montsià rice and Mireia Carbó brings you this delicious red risotto with green asparagus and arugula. An easy dish to prepare that you will love!
400 g Montsià Carnaroli Rice
3 fresh beets
1 bunch of green asparagus
80 g grated Parmesan
25 g butter
50 g Parmesan
1 l vegetable broth
extra virgin olive oil
Peel the beets. One cut it into cubes of half a centimeter and the others crush them together with two glasses of water.
Peel the onion and cut it very small or grate it.
Next, heat the broth. Inside a low saucepan, heat a little olive oil and cook the onion patiently.
When the onion is cooked add the beet cubes and the sliced asparagus. Cook them for 5 minutes. Add the rice.
Heat the crushed beet and when it boils, add the rice and stir.
Add boiling broth as the rice needs it for about 18 minutes and stirring it.
At the end, add the butter and the Parmesan and serve each dish with a little arugula, seasoned with salt and oil. Serve quickly.
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