Ingredients:
4 persons
- 400g veal steak
- 240g risotto rice
- 1l low-fat broth
- 500g mushrooms
- 4 leeks
- 3 tbsp oil
- herbs de Provence
- Ppeper
- 50ml soya light cream
Preparation method:
Boil the broth on a low fire.
Clean the mushrooms and cut them. Wash the leeks and slice thel. Heat 1 tbsp of oil in a pan and bake the leeks and mushrooms on a low fire.
Pour 1 tbsp of oil in a pot and stir the rice through it. Heat it until the rice becomes glass-like. Now add 1 ladle of broth and keep stirring until all the liquid is absorbed by the rice. Then add the next ladle of broth. Repeat this until you’ve added 1l.
In the meantime, bake the veal steaks. Season them with herbs de Provence.
Lastly add the cream to the rice, again stir until all the liquid is absorbed. The rice should be creamy now. Mix the mushrooms and leeks into the risotto.
Nutritional values:
| per 100g | per portion | |
| Kcal | 72,8 | 469 |
| Protein (g) | 5 | 32,2 |
| Lipids (g) | 2 | 12,9 |
| Carbohydrates (g) | 8,7 | 55,9 |
| Dietary Fiber (g) | 1 | 6,8 |