{"id":11978,"date":"2020-11-16T12:43:12","date_gmt":"2020-11-16T11:43:12","guid":{"rendered":"https:\/\/wordpress.savviihq.com\/risotto-dasperges-vitamins\/"},"modified":"2022-08-31T14:14:37","modified_gmt":"2022-08-31T12:14:37","slug":"risotto-dasperges-vitamins","status":"publish","type":"post","link":"https:\/\/stoves.eu\/fr\/risotto-dasperges-vitamins\/","title":{"rendered":"Risotto d&apos;asperges vitamin&eacute;s"},"content":{"rendered":"<p>4 personnes :<\/p>\n<ul>\n<li>800 g d&rsquo;asperges blanches<\/li>\n<li>2 gousses d&rsquo;ail<\/li>\n<li>1 c. \u00e0 s. d&rsquo;huile d&rsquo;olive<\/li>\n<li>400 g de riz risotto<\/li>\n<li>2 oignons de printemps<\/li>\n<li>2 oignons<\/li>\n<li>2 bouillons-cubes<\/li>\n<li>1 paquet de chou-fleur \u00e9minc\u00e9<\/li>\n<li>Philadelphia<\/li>\n<li>Ciboulette fra\u00eeche<\/li>\n<li>Poivre et sel<\/li>\n<li>Parmesan<\/li>\n<\/ul>\n<p>Pr\u00e9paration :<\/p>\n<ol>\n<li>\u00c9pluchez les asperges blanches en commen\u00e7ant par la t\u00eate jusqu&rsquo;au pied. Coupez le bout ferme du pied. Faites bouillir les asperges dans une casserole d&rsquo;eau \u00e9ventuellement sal\u00e9e. Laissez cuire 10 min, \u00e9teignez le feu et laissez reposer pendant 10 min.<\/li>\n<li>Retirez les asperges de l&rsquo;eau de cuisson et conservez l&rsquo;eau de cuisson. R\u00e9servez les t\u00eates \u00e0 part. Coupez le blanc des asperges en morceaux de 2 cm.<\/li>\n<li>Filtrez l&rsquo;eau de cuisson et conservez-en 1 litre. Si n\u00e9cessaire, ajoutez de l&rsquo;eau. Versez l&rsquo;eau de cuisson des asperges dans une casserole. Faites chauffer \u00e0 feu doux et ajoutez un bouillon-bloc.<\/li>\n<li>Hachez finement l&rsquo;oignon et l&rsquo;ail. Pr\u00e9chauffez de l&rsquo;huile dans une po\u00eale \u00e0 grand bord et caram\u00e9lisez l&rsquo;oignon. Ajoutez ensuite l&rsquo;ail. Faites revenir le riz dans la pr\u00e9paration pendant 1 min.<\/li>\n<li>Versez un peu d&rsquo;eau de cuisson et remuez jusqu&rsquo;\u00e0 absorption. Reversez ensuite un peu d&rsquo;eau de cuisson. Proc\u00e9dez comme cela jusqu&rsquo;\u00e0 ce que le risotto soit \u00e0 point. 20 min. de pr\u00e9paration.<\/li>\n<li>D\u00e9coupez l&rsquo;oignon de printemps en rondelles. \u00d4tez la po\u00eale du feu. M\u00e9langez les morceaux d&rsquo;asperges (2\/3) et d&rsquo;oignon de printemps, poivrez et salez \u00e9ventuellement. Garnissez le plat de risotto avec les pointes d&rsquo;asperges, la ciboulette et si souhait\u00e9, du parmesan r\u00e2p\u00e9.<\/li>\n<\/ol>\n<p><strong>Suggestion vitamines : Risotto de chou-fleur<\/strong> Ingr\u00e9dients<\/p>\n<ul>\n<li>1 paquet de chou-fleur \u00e9minc\u00e9<\/li>\n<li>Bouillon-bloc<\/li>\n<li>1 c. \u00e0 s. Philadelphia<\/li>\n<li>Ciboulette fra\u00eeche<\/li>\n<\/ul>\n<ol>\n<li>Caram\u00e9lisez un oignon dans une po\u00eale en ajoutant un peu d&rsquo;ail par la suite.<\/li>\n<li>Ajoutez le riz au chou-fleur et 100 ml de bouillon. Apr\u00e8s 5 minutes, ajoutez une cuill\u00e9r\u00e9e \u00e0 soupe de Philadelphia et un peu de ciboulette.<\/li>\n<\/ol>\n<p>Bon app\u00e9tit\u00a0!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>4 personnes : 800 g d&rsquo;asperges blanches 2 gousses d&rsquo;ail 1 c. \u00e0 s. d&rsquo;huile d&rsquo;olive 400 g de riz risotto 2 oignons de printemps 2 oignons 2 bouillons-cubes 1 paquet de chou-fleur \u00e9minc\u00e9 Philadelphia Ciboulette fra\u00eeche Poivre et sel Parmesan Pr\u00e9paration : \u00c9pluchez les asperges blanches en commen\u00e7ant par la t\u00eate jusqu&rsquo;au pied. Coupez [&hellip;]<\/p>\n","protected":false},"author":14,"featured_media":11979,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1223],"tags":[1224],"class_list":["post-11978","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-nederland-proeft-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Risotto d&amp;apos;asperges vitamin&eacute;s | 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-dasperges-vitamins\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Risotto d&amp;apos;asperges vitamin&eacute;s | Stoves\" \/>\n<meta property=\"og:description\" content=\"4 personnes : 800 g d&rsquo;asperges blanches 2 gousses d&rsquo;ail 1 c. \u00e0 s. d&rsquo;huile d&rsquo;olive 400 g de riz risotto 2 oignons de printemps 2 oignons 2 bouillons-cubes 1 paquet de chou-fleur \u00e9minc\u00e9 Philadelphia Ciboulette fra\u00eeche Poivre et sel Parmesan Pr\u00e9paration : \u00c9pluchez les asperges blanches en commen\u00e7ant par la t\u00eate jusqu&rsquo;au pied. 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