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Les Cultures de chez nous leeks risotto galettes
Author:
Les Cultures de chez nous
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Preparation
20
Baking
15
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
10 ml (2 tsp.) of oil
10 ml (2 tsp.) of butter
2/3 bag of 250 gr (2 cups) of Les Cultures de chez nous sliced leeks
1 to 2 cloves of garlic, depending on their size
400 gr (3 ½ cups) of cooked rice
1.5 liters (1 cup) of vegetable broth
¼ cup fresh parsley, chopped
¼ cup fresh basil, chopped
1 teaspoon of salted herbs from the bottom of the river
1 egg
¼ cup grated Parmesan cheese
¼ cup grated cheddar cheese
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Les Cultures de chez nous leeks risotto galettes
From
Sep 17
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Jan 01
Preparation
In a saucepan, melt the butter and oil. Add the leeks and sweat over medium-low heat for about 6 minutes or until the leeks begin to brown. Add the garlic and cook for another minute.
Add the rice, broth, fresh herbs and salted herbs. Pepper. Stir well and cook, stirring over medium heat, until the water has evaporated completely.
Remove the pan from the heat. Beat the egg in a small bowl. Add to the rice with the two cheeses and stir immediately (otherwise the egg will cook on the hot rice), to mix well.
With your hands, shape the rice mixture into small patties and place on a large baking sheet lined with parchment paper, spacing them an inch or two apart. Bake at 200°C (400°F) for 25 to 30 minutes or until the patties begin to brown.
Chef's notes
Ideas for serving:
Serve with a green salad.
Top with sour cream and a piece of smoked salmon
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