@phuong.mai9391: Chổi nhựa quét nhà #giadung #choinhuaquyetnha #xuhuongtiktok

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Friday 06 November 2026 12:07:46 GMT

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Ep 2: easy PEASy recipes to help you get more fibre-filled peas into your life 🫛!!! This pea risotto serves 4 🫛 300g risotto rice (uncooked) 1 white onion finely chopped 3 cloves garlic grated Salt and pepper 100g chopped asparagus 150g peas 1200 ml chicken bone broth or stock 30g Parmesan Splash of white wine vinegar Olive oil for cooking For sauce: 110g peas 28g basil leaves 80ml bone broth Method: 1. add the chopped onion and grated garlic to a pan with some olive oil on a medium heat and fry for around 6 mins until nice and soft (stirring frequently). Then add the vinegar to get rid of the pan coating. Once this has gone, add the risotto rice to this pan, stir over heat for another 5 mins, then slowly but steadily add the chicken bone broth to this pan over the course of 20 mins, stirring frequently. 2. As this cooks, chop up the asparagus into bite sized chunks and add these and the peas to a small saucepan over a high heat with a little olive oil. Fry for around 3 mins and then set aside. 3. Make the sauce by blending all sauce ingredients and then set aside. 4. Once all the broth has been poured into the risotto pan and the rice has soaked it all up, add the prepared sauce, peas and asparagus, the Parmesan, and some salt and pepper to the pan and stir well to coat evenly. Then serve into 4 servings and enjoy hot. #pearecipes #fibermaxxing #fibremaxxing #EasyRecipes

Ep 2: easy PEASy recipes to help you get more fibre-filled peas into your life 🫛!!! This pea risotto serves 4 🫛 300g risotto rice (uncooked) 1 white onion finely chopped 3 cloves garlic grated Salt and pepper 100g chopped asparagus 150g peas 1200 ml chicken bone broth or stock 30g Parmesan Splash of white wine vinegar Olive oil for cooking For sauce: 110g peas 28g basil leaves 80ml bone broth Method: 1. add the chopped onion and grated garlic to a pan with some olive oil on a medium heat and fry for around 6 mins until nice and soft (stirring frequently). Then add the vinegar to get rid of the pan coating. Once this has gone, add the risotto rice to this pan, stir over heat for another 5 mins, then slowly but steadily add the chicken bone broth to this pan over the course of 20 mins, stirring frequently. 2. As this cooks, chop up the asparagus into bite sized chunks and add these and the peas to a small saucepan over a high heat with a little olive oil. Fry for around 3 mins and then set aside. 3. Make the sauce by blending all sauce ingredients and then set aside. 4. Once all the broth has been poured into the risotto pan and the rice has soaked it all up, add the prepared sauce, peas and asparagus, the Parmesan, and some salt and pepper to the pan and stir well to coat evenly. Then serve into 4 servings and enjoy hot. #pearecipes #fibermaxxing #fibremaxxing #EasyRecipes

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