Risotto d'orge aux asperges, mascarpone et parmesan

Risotto d'orge aux asperges, mascarpone et parmesan

3.6 16 ratings

Prep. 10 min

Total 50 min

4 portions

Ingredients

100 g d'oignon coupé en quatre
15 g de beurre
200 g d'orge perlé
100 g de vin blanc sec
800 g d'eau
1 cube de bouillon de légumes
du sel
du poivre moulu
200 g d'asperges vertes
50 g de parmesan en copeaux
4 c. à café bombées de mascarpone

Difficulty

easy

Nutrition per 1 portion

Protein 12 g

Calories 1423 kJ / 340 kcal

Fat 14 g

Carbohydrates 38 g

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SAVEURS THERMOMIX N°4 LES MENUS 9 Recipes
France

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