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🥦 Creamy Fresh Pea Risotto with Mint

480 kcal · 25 min · 4 servings

Ingredients

• 300 g Risotto rice (Arborio)
• 1000 ml Chicken or vegetable broth
• 400 g Fresh peas
• 1 Stk Onion
• 100 ml White wine
• 40 g Butter
• 40 g Parmesan (grated)
• 10 Blatt Fresh mint
• 20 ml Olive oil
• 1 Prise Salt
• 1 Prise Pepper

Instructions

1. 1. Heat the broth in a pot and keep it warm.
2. 2. Dice the onion finely and sauté it in olive oil and 20 g butter in a large pot until translucent.
3. 3. Toast the rice for 2 minutes until the grains become slightly transparent.
4. 4. Deglaze the rice with the white wine and stir until the liquid has evaporated.
5. 5. Gradually add the warm broth ladle by ladle and stir regularly. This takes about 18 minutes.
6. 6. Add the peas in the last 5 minutes of cooking.
7. 7. Remove the pot from the heat. Stir in the remaining 20 g butter, Parmesan, and chopped mint.
8. 8. Season with salt and pepper and serve the risotto immediately.

Nutrition per serving

• kcal: 480
• Protein: 14 g · Fett/Fat: 12 g · Carbs: 78 g