Créé avec l’IA
Frog Leg and Pumpkin Risotto
50 min 376 kcal par portion Moyen
Ingrédients
4 Portions
- frog legs400 g
- arborio rice200 g
- pumpkin200 g
- peas100 g
- onion1 medium
- olive oil2 tablespoons
- vegetable broth1 liter
- saffron1 teaspoon
- salt1 teaspoon
Instructions
- 1
Heat the olive oil in a large pan over medium heat.
- 2
Add the chopped onion and sauté until translucent.
- 3
Stir in the arborio rice and cook for 2-3 minutes until the rice is lightly toasted.
- 4
Add the pumpkin and peas, stirring to combine.
- 5
Pour in a ladle of vegetable broth and stir continuously until the liquid is absorbed.
- 6
Continue adding the broth, one ladle at a time, allowing each to be absorbed before adding the next, until the rice is creamy and cooked through.
- 7
In a separate pan, cook the frog legs until they are golden brown and cooked through.
- 8
Stir the cooked frog legs into the risotto.
- 9
Add the saffron and salt, mixing well to combine.
