{"id":3774,"date":"2021-11-12T09:44:21","date_gmt":"2021-11-12T08:44:21","guid":{"rendered":"https:\/\/www.biauxarpajonnais.org\/?p=3774"},"modified":"2021-11-12T09:44:21","modified_gmt":"2021-11-12T08:44:21","slug":"risotto-de-butternut-et-chou-kale","status":"publish","type":"post","link":"https:\/\/www.biauxarpajonnais.org\/index.php\/2021\/11\/12\/risotto-de-butternut-et-chou-kale\/","title":{"rendered":"Risotto de butternut et chou kale"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"alignleft size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.biauxarpajonnais.org\/wp-content\/uploads\/2021\/11\/Risotto-de-butternut-et-chou-kale.jpg\" alt=\"\" class=\"wp-image-3775\" width=\"239\" height=\"240\" srcset=\"https:\/\/www.biauxarpajonnais.org\/wp-content\/uploads\/2021\/11\/Risotto-de-butternut-et-chou-kale.jpg 281w, https:\/\/www.biauxarpajonnais.org\/wp-content\/uploads\/2021\/11\/Risotto-de-butternut-et-chou-kale-150x150.jpg 150w\" sizes=\"auto, (max-width: 239px) 100vw, 239px\" \/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingr\u00e9dients 6 pers : <\/strong><em><br><strong>Risotto <\/strong>: <\/em><br>1,5L bouillon de poulet<br>2,5ml safran <br>600g gros d\u00e9s de courge<br><strong><em>Butternut pel\u00e9e<\/em><\/strong><br>1 oignon, hach\u00e9 <br>2 gousses d\u2019ail hach\u00e9es<br>40g beurre <br>420g riz arborio <br>250ml vin blanc<br>70g fromage parmesan frais r\u00e2p\u00e9<br><br><strong><em>Garniture :<\/em><\/strong> <br>2 gousses d\u2019ail hach\u00e9es<br>30ml huile d\u2019olive<br>225g chou kale \u00e9minc\u00e9<br>35g noisettes grill\u00e9es concass\u00e9es<br><br><br><strong>Pr\u00e9paration :<\/strong><br><strong><em>Risotto : <\/em><\/strong><br>Dans une casserole, porter le bouillon \u00e0 \u00e9bullition. Ajouter le safran et r\u00e9server au chaud.<br>Dans une grande casserole \u00e0 feu moyen-\u00e9lev\u00e9, attendrir la courge, l\u2019oignon et l\u2019ail dans la moiti\u00e9 du beurre. <br>Ajouter le riz et cuire 1 min en remuant pour bien l\u2019enrober.<br>Ajouter le vin blanc et laisser r\u00e9duire presque \u00e0 sec. <br>\u00c0 feu moyen, ajouter le bouillon 1 louche \u00e0 la fois, en remuant jusqu\u2019\u00e0 ce que le liquide soit compl\u00e8tement absorb\u00e9 entre chaque ajout. <br>Cuire environ 20min. <br>Hors du feu, ajouter le parmesan et le reste du beurre. Bien m\u00e9langer jusqu\u2019\u00e0 ce que la texture soit cr\u00e9meuse. <br>Rectifier l\u2019assaisonnement. <br><strong><em>Garniture : <\/em><\/strong><br>Entre-temps, dans une po\u00eale \u00e0 feu moyen-\u00e9lev\u00e9, dorer l\u2019ail dans l\u2019huile. <br>Ajouter le chou et poursuivre la cuisson 3 min en remuant. Saler et poivrer. <br>R\u00e9partir le risotto dans les bols. <br>Garnir du chou et des noisettes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients 6 pers : Risotto : 1,5L bouillon de poulet2,5ml safran 600g gros d\u00e9s de courgeButternut pel\u00e9e1 oignon, hach\u00e9 2 gousses d\u2019ail hach\u00e9es40g beurre 420g riz arborio 250ml vin blanc70g fromage parmesan frais r\u00e2p\u00e9 Garniture : 2 gousses d\u2019ail hach\u00e9es30ml&#8230;<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[58],"tags":[],"class_list":["post-3774","post","type-post","status-publish","format-standard","hentry","category-chou-kale","no-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts\/3774","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/comments?post=3774"}],"version-history":[{"count":2,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts\/3774\/revisions"}],"predecessor-version":[{"id":3780,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/posts\/3774\/revisions\/3780"}],"wp:attachment":[{"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/media?parent=3774"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/categories?post=3774"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.biauxarpajonnais.org\/index.php\/wp-json\/wp\/v2\/tags?post=3774"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}