Filter
Reset
Sort ByRelevance
MissKL
Green herb risotto with peas
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
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.
-
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.
-
Serve the risotto and garnish with the remaining Parmesan cheese. Delicious with a salad of lamb's lettuce with radishes.
-
15 minMain disholive oil, small onion, cloves of garlic, red pointed pepper, cherryto, black beans (canned), corn granules (can, drained), Mexican spices, egg, tortilla chips,mexican beans with egg
-
30 minMain dishpotatoes, green beans, olive oil, chipolata sausages, garlic, pesto alla genovese, butter, Cherry tomatoes,plague puree with chipolata sausages
-
25 minMain dishRed onion, roasted yellow peppers in a pot, Pizza Bottom, crème fraiche light tomato basil, tomato, fresh parsley, green olives filled with paprika paste, mild olive oil, (balsamic vinegar, parma ham,pizza bianca with raw parma ham and roasted yellow pepper
-
15 minMain dishfresh green beans, traditional olive oil, bacon strips, chilled sun-dried tomatoes, unsalted cashew nuts,green beans with bacon
Nutrition
525Calories
Fat29% DV19g
Protein38% DV19g
Carbs22% DV66g
Loved it