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
-
15 minAppetizermild olive oil, sliced leek, garden herbs soup vegetable, vegetable stock, foccaciacroutons,spring leek soup
-
15 minAppetizerbaguette, pears, gourmet slices, olive oil, (White wine vinegar, honey, rucolasla melange, walnuts,crunchy cheese-gourmet rolls
-
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
-
40 minAppetizerWhite rice, yellow rice, Red pepper, ginger, spring / forest onion, Dutch shrimp, filo pastry, protein, frying oil, Red onion, coriander, sour cream, hot pepper sauce, lemon juice,hot shrimp filos
Nutrition
610Calories
Sodium0% DV1.040mg
Fat46% DV30g
Protein32% DV16g
Carbs23% DV68g
Fiber4% DV1g
Loved it