Ingredients for 4 people:
2 leeks
1 onion
1 clove of garlic
2 tablespoons butter
120 g risotto rice
1 tsp turmeric
500 ml vegetable broth (instant)
juice of 3 oranges
80 g kumquats
1 tbsp sugar
1 tablespoon oil
40 g freshly grated parmesan
salt, pepper
1. Cut leek into rings. Dice onion and garlic. Heat butter in a in a saucepan. Sauté rice, onions and garlic until translucent. Add leek and turmeric. Gradually, while stirring, add the broth and the juice of 2 oranges. It takes 20-25 minutes until the rice is is cooked.
2. Cut kumquats into slices. Heat oil. Briefly fry the kumquat slices sauté. Sprinkle with sugar and let it caramelize slightly. Pour in the remaining orange juice and cook the kumquats for 3-5 minutes.
3. Mix the Parmesan cheese into the risotto. Season to taste with salt and pepper. Serve the risotto with the kumquat slices.
Preparation time approx. 1 hour
Per serving approx.
Calories: 247
Joule: 1032
Protein: 7,3 g
Fat: 10,6 g
Carbohydrates: 30 g
(FoodCentrale by ddp images)
