{"id":8179,"date":"2015-11-13T08:02:16","date_gmt":"2015-11-13T07:02:16","guid":{"rendered":"http:\/\/www.life-magazine.be\/fr\/?p=8179"},"modified":"2018-03-29T12:04:02","modified_gmt":"2018-03-29T10:04:02","slug":"recette-risotto-aux-cepes-et-aux-feves","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/recette-risotto-aux-cepes-et-aux-feves","title":{"rendered":"Recette: Risotto aux c\u00e8pes et aux f\u00e8ves"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span><div class=\"col-sm-4\">\n<div id=\"ingredients\" class=\"tab-content is-open\">\n<p class=\"titel-4\" style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">C<\/span>r\u00e9meux et parfum\u00e9, ce risotto ravira les papilles les plus exigeantes&#8230;\u00a0<\/strong><\/p>\n<h2 class=\"titel-4\" style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-8180 aligncenter\" src=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2015\/11\/Life-magazine.jpeg\" alt=\"Life-magazine\" width=\"950\" height=\"560\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2015\/11\/Life-magazine.jpeg 950w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2015\/11\/Life-magazine-768x453.jpeg 768w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2015\/11\/Life-magazine-315x186.jpeg 315w\" sizes=\"auto, (max-width: 950px) 100vw, 950px\" \/><\/h2>\n<h2 class=\"titel-4\" style=\"text-align: justify;\"><span style=\"color: #ff6600;\">INGR\u00c9DIENTS<\/span><\/h2>\n<ul class=\"list list-ingredients\" style=\"text-align: justify;\">\n<li><span class=\"ingredient-value\" data-original-qty=\"300\">300<\/span>\u00a0g de c\u00e8pes ou champignons Portobello<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"200\">200<\/span>\u00a0g de riz \u00e0 risotto<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"150\">150<\/span>\u00a0g de tomates<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"150\">150<\/span>\u00a0g de f\u00e8ves d\u00e9cortiqu\u00e9es (fra\u00eeches ou congel\u00e9es)<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span>\u00a0oignon<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"2\">2<\/span>\u00a0gousses d\u2019ail<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"15\">15<\/span>\u00a0g de sauge fra\u00eeche ou 0.5 c. \u00e0 s. de sauge s\u00e9ch\u00e9e<\/li>\n<li><span class=\"ingredient-value\" data-original-qty=\"3\">3<\/span>\u00a0c. \u00e0 s. de Becel Original (liquide) (30 g)<\/li>\n<li>1 cube de bouillon aux Fines Herbes<\/li>\n<\/ul>\n<div class=\"box box--tipbox\" style=\"text-align: justify;\">\n<p><strong>Variation :<\/strong>\u00a0Vous pouvez \u00e9galement cuire les champignons dans le risotto. Dans ce cas, coupez-les en petits morceaux et ajoutez-les au reste du riz.<\/p>\n<\/div>\n<h1 class=\"box box--white box--shadow-small hide-mobile\" style=\"text-align: justify;\"><span style=\"color: #ff6600;\">PR\u00c9PARATION (Pour 2 personnes)<\/span><\/h1>\n<\/div>\n<\/div>\n<div class=\"col-sm-8\">\n<div id=\"preparation\" class=\"tab-content\">\n<ol>\n<li style=\"text-align: justify;\">Chauffez le grill au maximum. Coupez les champignons en deux dans la longueur ou, s\u2019ils sont gros, en tranches. Badigeonnez-les de Becel Original et poivrez. Hachez finement la sauge. Pelez et \u00e9mincez l\u2019oignon et l\u2019ail. D\u00e9taillez les tomates en petits cubes.<\/li>\n<li style=\"text-align: justify;\">Faites cuire les f\u00e8ves 5 minutes \u00e0 l\u2019eau bouillante. \u00c9gouttez-les. M\u00e9langez 450 ml d\u2019eau chaude avec 8 g de bouillon Finesse dans une po\u00eale profonde et portez \u00e0 \u00e9bullition.<\/li>\n<li style=\"text-align: justify;\">Prenez une autre po\u00eale profonde et chauffez le reste du Becel. Faites revenir l\u2019oignon et l\u2019ail pendant 3 minutes. Ajoutez le riz et laissez cuire jusqu\u2019\u00e0 ce que les grains soient translucides. Ajoutez la tomate, la sauge et les f\u00e8ves chaudes. Incorporez \u00be du bouillon et portez \u00e0 \u00e9bullition sans cesser de remuer. Remuez r\u00e9guli\u00e8rement jusqu\u2019\u00e0 ce que le riz soit tendre et le bouillon absorb\u00e9. Incorporez le reste du bouillon au besoin. Poivrez.<\/li>\n<li style=\"text-align: justify;\">Grillez entre-temps les champignons pendant 4 minutes tour \u00e0 tour. Servez le risotto dans 2 assiettes creuses et placez les champignons par-dessus.<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><strong><a href=\"http:\/\/www.becel.be\/fr\/delicieuses-recettes\/cepes-avec-risotto-de-sauge-et-feves\/\" target=\"_blank\">www.becel.be<\/a><\/strong><\/p>\n<p style=\"text-align: center;\"><strong><span style=\"color: #ff6600;\">Curiosit\u00e9?<\/span>\u00a0Pour d\u00e9couvrir comment manger sainement pour votre coeur,\u00a0<a href=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2015\/07\/becel-coeur-life-magazine.jpeg\" target=\"_blank\">cliquez-ici !<br \/>\n<\/a><a href=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2015\/07\/becel-coeur-life-magazine.jpeg\" target=\"_blank\"><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-8184\" src=\"http:\/\/www.life-magazine.be\/fr\/wp-content\/uploads\/2015\/11\/becel-coeur-life-magazine.jpg\" alt=\"becel-coeur-life-magazine\" width=\"348\" height=\"205\" srcset=\"https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2015\/11\/becel-coeur-life-magazine.jpg 950w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2015\/11\/becel-coeur-life-magazine-768x453.jpg 768w, https:\/\/www.fiftyandmemagazine.be\/fr\/wp-content\/uploads\/2015\/11\/becel-coeur-life-magazine-315x186.jpg 315w\" sizes=\"auto, (max-width: 348px) 100vw, 348px\" \/><br \/>\n<\/a><\/strong><\/p>\n<hr \/>\n<p style=\"text-align: center;\">\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Reading Time: <\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minutes<\/span><\/span>Cr\u00e9meux et parfum\u00e9, ce risotto ravira les papilles les plus exigeantes&#8230; <\/p>\n","protected":false},"author":2,"featured_media":8182,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[1121],"tags":[770,275,33],"class_list":["post-8179","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-becel","tag-recette","tag-sante"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recette: Risotto aux c\u00e8pes et aux f\u00e8ves - Fifty &amp; Me MAGAZINE<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fiftyandmemagazine.be\/fr\/cuisine\/recettes\/recette-risotto-aux-cepes-et-aux-feves\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette: Risotto aux c\u00e8pes et aux f\u00e8ves - Fifty &amp; 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