Filter
Reset
Sort ByRelevance
MommyKirsten
Fresh green mini risotto
Also try this delicious fresh green mini risotto
Share
Tweet
Pin
Whatsapp
Print
Ingredients
- 1 tablespoon olive oil
- 1 shallot shredded
- 200 gram risotto rice
- 600 milliliters vegetable stock hot, from tablet
- 100 gram frozen pea thawed
- 4 twig flat leaf parsley only the leaves
- 2 twig fresh mint only the leaves
- 4 tablespoon extra virgin olive oil
- 40 gram grana padano cheese curled in curls
Kitchen Stuff
Directions
-
Heat the oil and fry the shallot on low setting for a few minutes but do not let it discolour.
-
Add the rice and stir until all the grains are covered with a layer of oil.
-
Pour the hot broth with the rice little by little and boil until al dente in about 20 minutes.
-
Stir the peas through the rice and warm for another 2 minutes.
-
Grind the parsley, fresh mint and oil together finely with a hand blender and stir this last through the risotto.
-
Spoon in 4 deep plates, garnish with the cheese curls and add some pepper.
Blogs that might be interesting
-
35 minLunchsunflower oil, Thai Red curry pasta, fresh ginger, garlic, onion, tomato cubes, coconut milk, chicken bouillon, Thai fish sauce, large shrimp, Spinach, spring / forest onion, coriander,red curry soup with prawns -
30 minAppetizerradish, radish, mustard, extra virgin olive oil, walnut oil, White wine vinegar, liquid honey, salted macadamia nuts, baking bacon,spicy rettich salad -
25 minLunchfish stock, fish fillet, Red pepper, yellow bell pepper, butter, spring / forest onion, flour, coconut milk, rice, crayfish,fish ragout -
50 minAppetizerleeks, mature cheese, cannelloni, chicken bouillon, rucola lettuce, extra virgin olive oil, lemon juice,pasta rolls with leek and cheese
Nutrition
340Calories
Sodium0% DV0g
Fat23% DV15g
Protein16% DV8g
Carbs14% DV42g
Fiber0% DV0g
Loved it