Italian · Lunch
Risotto with peas and parmesan
A springtime risotto of sweet peas, parmesan and a touch of mint.
- Calories
- 585 kcal
- Protein
- 21 g
- Carbs
- 91 g
- Fat
- 15 g
- Prep
- 10 min
- Cook
- 30 min
Per serving, for one person.
Contains: dairy.
Ingredients
- 80 g Arborio rice
- 120 g Green peas
- ½ onion Onion
- ¾ tbsp Butter
- 20 g Parmesan
- 400 ml Vegetable stock
- 5 g Mint
- ½ tsp Black pepper
- ¼ tsp Salt
Method
- Warm half the butter and cook the onion for 5 minutes until soft.
- Stir in the rice and toast for a minute, then add the hot stock a ladle at a time, stirring, for 18 minutes.
- Stir in the peas for the final 5 minutes of cooking.
- Off the heat, stir in the remaining butter, parmesan and mint, then season to taste.
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