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MommyKirsten
Fresh green mini risotto
Also try this delicious fresh green mini risotto
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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
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Heat the oil and fry the shallot on low setting for a few minutes but do not let it discolour.
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Add the rice and stir until all the grains are covered with a layer of oil.
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Pour the hot broth with the rice little by little and boil until al dente in about 20 minutes.
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Stir the peas through the rice and warm for another 2 minutes.
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Grind the parsley, fresh mint and oil together finely with a hand blender and stir this last through the risotto.
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Spoon in 4 deep plates, garnish with the cheese curls and add some pepper.
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Nutrition
340Calories
Sodium0% DV0g
Fat23% DV15g
Protein16% DV8g
Carbs14% DV42g
Fiber0% DV0g
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