Filter
Reset
Sort ByRelevance
TONYK
Risotto with peas
Risotto with pancetta, garden peas, chicken broth, dry white wine and Parmesan cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the shallots into thin rings, the pancetta into pieces and grate the Parmesan cheese.
-
Heat the oil in a pan and fry the shallot and pancetta for 3 minutes.
-
Add the rice and cook for 3 minutes until the grains are glassy. Add the wine and stir until it is absorbed.
-
Add a dash of stock and stir until it is absorbed. Repeat with the stock until the rice is al dente (keep some stock behind).
-
This takes about 20 minutes. Add the frozen garden peas after 15 minutes.
-
Turn off the heat. Add some more stock (the dish should be quite liquid) the butter and half of the cheese.
-
Put the lid on the pan and leave for 3 minutes or wait until the cheese and butter have melted.
-
Stir one more time, sprinkle with the rest of the cheese and serve immediately.
Blogs that might be interesting
-
20 minAppetizerlettuce, cucumber, green pepper, garlic, forest outing, white bread with crust, fresh basil, chicken or vegetable stock,green cucumber gazpacho
-
20 minAppetizerlemon, chives, mayonnaise, Dutch, lettuce, Dutch shrimps,shrimp cocktail with hops and chives
-
25 minAppetizerfresh fresh mint, oil, white balsamic vinegar, chicken fillets, Red onion, Spinach, pistolets,fresh chicken with spinach salad
-
15 minAppetizercranberrypaté, creme fraiche, unroasted walnuts, white casino bread, rucolasla melange, honey mustard dressing,cranberrypaté balls
Nutrition
610Calories
Sodium0% DV1.040mg
Fat46% DV30g
Protein32% DV16g
Carbs23% DV68g
Fiber4% DV1g
Loved it