Filter
Reset
Sort ByRelevance
SATDEL
Risotto with spinach and peas
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the olive oil in a large pan with a thick bottom. Fry the onion on a low heat source until light brown and add the garlic and thyme. Fry them for a few minutes while stirring.
-
Add the rice and stir well. Add a little hot stock and stir until the rice has absorbed all the moisture. Add some stock and keep stirring until the rice is cooked after about 20 minutes.
-
Stir in the peas for 5 minutes before that, and at last the spinach. The risotto is good if the rice is still moist and the grains are still firm but well cooked.
-
Stir in the butter just before serving and sprinkle with pepper. Serve the dish with the Parmesan cheese.
-
20 minMain dishgiant shrimp, butter, garlic, chili pepper, flat leaf parsley, white cheese,giant shrimps with chili and white cheese
-
45 minMain dishpumpkin, Red pepper, fresh Italian spice mix, traditional olive oil, garlic, goat cheese old 50, press orange, penne rigate, chilled baby kale, pumpkin seeds,pasta with pumpkin and goat cheese
-
30 minMain dishRed onion, vine tomato, traditional olive oil, basmati rice, water, paprika mix, zhug spice mix, minced chicken,chicken-vegetable kebab with tomato rice
-
20 minMain dishtagliatelle, onion, garlic, sundried tomatoes in oil, Roquefort, traditional olive oil, frozen spinach, creme fraiche,creamy tagliatelle with leaf spinach and roquefort
Nutrition
485Calories
Sodium0% DV0g
Fat29% DV19g
Protein28% DV14g
Carbs21% DV63g
Fiber0% DV0g
Loved it