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Ricetta Steak on a blue cheese, spinach & pecan risotto

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Ingredienti

  • 50g pecan nuts, roughly chopped
  • 1 medium onion, finely chopped
  • 1 large clove of garlic, crushed
  • 2 tbsp olive oil
  • 20g +20g butter
  • 200g of risotto rice (I used Riso Gallo carnaroli, provided by our Plate to Page sponsors)
  • 100ml medim sherry
  • 600ml vegetable stock
  • 100g fresh baby spinach leaves, washed
  • 50g blue cheese, crumbled
  • salt and pepper to taste
  • FOR THE MEAT (can be omitted for a vegetarian risotto):
  • 2 steaks (rump or sirloin)
  • a little olive oil for brushing
  • coarse salt (I use Maldon)

Nutrition Facts

Amount Per Serving %DV
Serving Size 447g
Recipe makes 2 servings
Calories 419  
Calories from Fat 339 81%
Total Fat 38.93g 49%
Saturated Fat 12.79g 51%
Trans Fat 0.0g  
Cholesterol 41mg 14%
Sodium 1632mg 68%
Potassium 399mg 11%
Total Carbs 12.6g 3%
Dietary Fiber 2.9g 10%
Sugars 5.45g 4%
Protein 8.31g 13%
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