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Risotto de boulgour aux petits pois, ricotta et jambon
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Ingredients
- 100 g d'oignon, coupé en quatre
- 2 c. à soupe d'huile d'olive, et un filet pour la finition
- 250 g de boulgour
- 600 g d'eau
- 1 cube de bouillon de légumes
- 300 g de petits pois frais, écossés
- du sel
- du poivre moulu
- 150 g de jambon, en cubes
- 100 g de ricotta, émiettée
- ½ botte de ciboulette fraîche, ciselée
- Nutrition
- per 1 portion
- Calories
- 1828 kJ / 436 kcal
- Protein
- 23 g
- Carbohydrates
- 51 g
- Fat
- 14 g
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