FRIJE

Instructions

• 1.   Sauté the shallots in butter in a large sauté pan for a few minutes.
  
  Add the couscous and sauté for 2 minutes.
  
  Add the glass of white wine and let it evaporate.
  
  Then, gradually add the broth until absorbed.
  
  Meanwhile, in a pan with a little butter, add the fennel cut into pieces (with the core removed), the asparagus cut into pieces (remove the bottom), and the celery cut into small slices.
  
  Sauté everything and keep an eye on it.
  
  Once the vegetables are cooked, season them.
  
  Once the risotto is ready, add the goat cheese, the vegetables, then adjust the seasoning, add the thyme, and optionally a little butter if desired.
  
  Serve immediately in shallow plates.
• 2.   Add the couscous and sauté for 2 minutes.
• 3.   Add the glass of white wine and let it evaporate.
• 4.   Then, gradually add the broth until absorbed.
• 5.   Meanwhile, in a pan with a little butter, add the fennel cut into pieces (with the core removed), the asparagus cut into pieces (remove the bottom), and the celery cut into small slices.
• 6.   Once the vegetables are cooked, season them.
• 7.   Sauté everything and keep an eye on it.
• 8.   Once the risotto is ready, add the goat cheese, the vegetables, then adjust the seasoning, add the thyme, and optionally a little butter if desired.
• 9.   Serve immediately in shallow plates.

Nutritional information *