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MissKL
Green herb risotto with peas
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Ingredients
Directions
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Put the fresh herbs with 1 tsp salt in the blender and add 125 ml of stock. Mix everything on the highest setting to a smooth herb sauce. Mix the sauce in a jug with the rest of the stock.
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Cut the spring onion into thin rings. Heat the olive oil in a pan with a thick bottom and gently fry the onion rings. Stir in the rice and cook while stirring until the grains are covered with a shiny layer.
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Pour half of the herb stock and add the risotto to the boil while stirring. Boil the risotto gently in 18-20 minutes. Stir regularly and add the remaining spice stock while you cook for a dash.
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After 15 minutes of cooking, add the frozen garden peas to the risotto and cook until tender. Finally stir ¾ of the Parmesan cheese and warm for a little while.
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Serve the risotto and garnish with the remaining Parmesan cheese. Delicious with a salad of lamb's lettuce with radishes.
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Nutrition
525Calories
Fat29% DV19g
Protein38% DV19g
Carbs22% DV66g
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