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
-
20 minAppetizerred apple, White wine, honey, fresh fig, Roquefort, danish blue,apple with blue cheese and figs
-
20 minAppetizerWhite bread, olive oil, garlic, thin bacon strips, sliced leek, chicken stock tablets, salt, pepper,leek soup
-
100 minAppetizerchicken bolt, chicken carbonade, onion, celeriac, winter carrot, celery, peppercorns, water, wholemeal spaghetti, Broccoli, maize, green pepper, yellow bell pepper, Red pepper, leaf parsley, fresh thyme, baguette, tomato ketchup, Curry sauce, mature cheese,chicken soup with cheese crostini's
-
15 minAppetizerwatermelon, fennel bulb, lemon juice, olive oil, fresh dill, shaved almonds, young leaf lettuce, hand of arugula, smoked trout fillet,watermelon salad with smoked trout
Nutrition
340Calories
Sodium0% DV0g
Fat23% DV15g
Protein16% DV8g
Carbs14% DV42g
Fiber0% DV0g
Loved it