Rice, leeks and herbs
Rice, leeks and herbs
Rice, leeks and herbs
5
1
Stefano Moraschini
Clean, wash and chop the herbs.
Deprive the leeks of the roots and green part, then wash and slice them thinly.
Put in a saucepan, melt butter, then add the vegetables, a little salt and saute in pan covered, until the vegetables are wilted.
Add the broth, bring to a boil and pour in the rice and cook for about 20 minutes.
Serve immediately in the soup-tureen.
Calories calculation
Calories amount per person:
381
Ingredients and dosing for 4 persons
License
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