Green risotto

Name: Green risotto
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 el traditional olive oil; 250 g risotto rice pack a 400 g; 150 ml dry white wine; 600 ml water; 1 Red pepper; 5 el pesto alla Genovese pot a 190 g; 450 g frozen garden peas; 50 g grated Parmesan cheese; 3 bunch onion

Vegetarian risotto with red peppers, peas, spring onion, green pesto and Parmesan cheese.

Ingredients

Directions

Heat the oil in a frying pan. Bake the rice for about 3 minutes until the grains shine. Add the wine and the water and bring to a boil over medium heat. Boil the rice uncovered for about 20 minutes. Stir occasionally.
Meanwhile, clean the bell pepper, clean and cut into cubes. Add the pesto, peppers, peas and cheese to rice. Warmly carry with you for about 5 minutes. The risotto is ready when the moisture is almost absorbed.
Clean the spring onions and cut into strips. Sprinkle over the risotto. Serve directly in deep plates. Sprinkle at the table with the rest of the cheese and some freshly ground pepper. Tasty with tomato salad.

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Nutrition

565Calories

Sodium0% DV4mg

Fat29% DV19g

Protein46% DV23g

Carbs23% DV69g

Fiber12% DV3g

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