Tesco Food Officialのインスタグラム(tescofood) - 8月19日 21時09分


Crispy mushroom risotto cakes don’t SOUND like a fuss-free dinner for a Monday night... but get ready to be surprised.
Using microwave risotto, fresh broccoli and few handy ingredients, it's an elegantly easy #MeatFree dinner.

Ingredients
385g pack Mushroom Risotto
30g Pecorino
20g Panko Breadcrumbs
190g pack Asparagus & Tenderstem Broccoli
2 tsp Aioli

Method
Heat a 385g pack Mushroom Risotto to pack instructions, then spread out on a plate for 10-15 mins to cool. Transfer to a bowl, stir in 30g grated Pecorino and 20g Panko Breadcrumbs, then shape into 4 patties. Spread 30g more breadcrumbs on a plate and carefully coat each patty in them. Heat 1 tbsp olive oil in a nonstick frying pan over a medium heat. Add the patties and cook for 5-6 mins each side until golden and crisp. Meanwhile, boil the broccoli from a 190g pack Asparagus & Tenderstem Broccoli for 5 mins, adding the asparagus for the last 3 mins. Serve the patties with 2 tsp Aioli and the vegetables on the side.


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