Piedmontese ragout with vegetables and risotto
90 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Chuck
1.25 kg
Garlic, bulb
1.25 ud
Leek
0.4 ud
White wine
0.05 l
Brown stock
0.75 l
Concassé tomato
5.0 ud
Cooked ham risotto
5.0 ud
Diced vegetables
7.5 ud
Table salt
0.015 g
Olive oil
0.125 l
Tomato
0.3 kg
Olive oil
0.013 l
Table salt
3.75 g
Sugar
0.003 kg
Bomba rice
0.375 kg
Garlic, bulb
0.5 ud
Sunflower oil
0.025 l
Grated cheese
0.05 kg
Table salt
2.5 g
Boiled ham
0.1 kg
Cream
0.125 l
White stock
1.0 l
Elaboration
For this recipe, the following elaborations are needed:
METHOD
- The meat season with salt and pepper and sauté.
- Remove the excess fat and sauté the vegetables, add the meat and leave to sweat, pour over the white wine and leave to reduce, cover the meat with the stock. Let cook until the meat is tender and the vegetables are soft.
- Season with salt and adjust the thickness if necessary,add the concassé tomato, cover and keep warm for service.
SET UP
- Serve with risotto and vegetables.
Nutritional information (1 portion)
Energy
1742.15
kcal
Carbohydrates
107.27
g
Proteins
66.8
g
Lipids
111.29
g
Fiber
20.96
g
Saturates
35.19
g
Monounsaturated fatty acids
58.25
g
Polyunsaturated fatty acids
10.51
g
Cholesterol
209.22
mg
Calcium
559.42
mg
Iron
12.41
mg
Zinc
11.06
mg
Vitamin A
1821.0
ug
Vitamin C
116.55
g
Folic acid
409.71
ug
Salt (Sodium)
1721.76
mg
Sugars
43.7
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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