{"id":11376,"date":"2020-11-16T10:36:52","date_gmt":"2020-11-16T09:36:52","guid":{"rendered":"https:\/\/wordpress.savviihq.com\/risotto-la-paysanne-aux-lgumes-verts\/"},"modified":"2022-08-31T14:14:52","modified_gmt":"2022-08-31T12:14:52","slug":"risotto-la-paysanne-aux-lgumes-verts","status":"publish","type":"post","link":"https:\/\/stoves.eu\/fr\/risotto-la-paysanne-aux-lgumes-verts\/","title":{"rendered":"Risotto à la paysanne aux légumes verts"},"content":{"rendered":"

Ingr\u00e9dients :<\/h3>\n

1 oignon rouge 1 fenouil 2 tiges de c\u00e9leri \u00e0 c\u00f4tes 50 g de beurre 450 g de riz Risotto 5 ml d’alcool de geni\u00e8vre 50 ml de vin blanc 1 \u00bd ltr de bouillon de poule ou l\u00e9gumes 150 g de betterave rouge 150 g de petits pois 50 g de Parmesan + compl\u00e9ment pour la garniture 125 ml de cr\u00e8me (fouett\u00e9e ) \u00bd botte de basilic + compl\u00e9ment pour la garniture 250 g d’\u00e9pinards huile d’olive<\/p>\n

Pr\u00e9paration :<\/h3>\n

Pr\u00e9chauffez le four conventionnel \u00e0 180 \u00b0C. Coupez l’oignon rouge, retirez le c\u0153ur ferme du fenouil et tranchez fenouil en cubes. Coupez les bouts du c\u00e9leri et retirez les filaments fermes des tiges. Coupez les tranches en blocs. Pr\u00e9chauffez \u00e0 feu bas un plat \u00e0 four beurr\u00e9 sur les feux avant de la cuisini\u00e8re. Faites revenir les oignons, le fenouil et le c\u00e9leri. Versez et blanchissez le riz Risotto. Arrosez d’alcool de geni\u00e8vre et de vin, puis augmentez la cuisson. Chauffez le bouillon dans une casserole et ajoutez le riz. Couvrez le plat \u00e0 four avec de l’alu, enfournez et laissez cuire 45 minutes. Remuez la pr\u00e9paration \u00e0 mi-cuisson. Sortez le plat du four une fois que le riz est gorg\u00e9 de jus. Si le riz n’est pas assez cuit, r\u00e9-enfournez le plat sans la feuille d’aluminium et laissez cuire pendant 5 minutes. \u00c9pluchez et coupez la betterave en cubes. R\u00e2pez le fromage. M\u00e9langez le fromage r\u00e2p\u00e9, les cubes de betterave, les petits pois, et la cr\u00e8me avec le Risotto. Poivrez et salez \u00e0 votre convenance. Servez dans des assiettes \u00e0 soupe avec une couche d’\u00e9pinards. Parsemez de parmesan et de basilic, versez un filet d’huile d’olive. Bon app\u00e9tit \u00e0 tous ! CONSEIL <\/b>Jouez avec les couleurs, les saveurs et les formes des l\u00e9gumes de saison pour harmoniser votre plat. La betterave conf\u00e8re surtout une belle teinte ros\u00e9e \u00e0 ce plat.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingr\u00e9dients : 1 oignon rouge 1 fenouil 2 tiges de c\u00e9leri \u00e0 c\u00f4tes 50 g de beurre 450 g de riz Risotto 5 ml d’alcool de geni\u00e8vre 50 ml de vin blanc 1 \u00bd ltr de bouillon de poule ou l\u00e9gumes 150 g de betterave rouge 150 g de petits pois 50 g de Parmesan […]<\/p>\n","protected":false},"author":14,"featured_media":11377,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1223],"tags":[1224],"class_list":["post-11376","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-nederland-proeft-fr"],"acf":[],"yoast_head":"\nRisotto à la paysanne aux légumes verts | Stoves<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/stoves.eu\/fr\/risotto-la-paysanne-aux-lgumes-verts\/\" \/>\n<meta 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