🍽️ Creamy Bean and Mushroom Risotto

Name: Creamy Bean and Mushroom Risotto
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g sugar snap peas (manually shelled); 150 g thick green beans (halved); 150 g morels; 1 onion; 1 clove garlic; 3 tbsp butter; 2 tbsp olive oil; 150 ml dry white wine; 750 ml vegetable broth; 50 g grated parmesan; 1 tbsp chopped chervil; salt; pepper; 1 dash lemon juice

247 kcal · 30 min · 4 servings

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Ingredients

100 g sugar snap peas (manually shelled)
150 g thick green beans (halved)
150 g morels
1 onion
1 clove garlic
3 tbsp butter
2 tbsp olive oil
150 ml dry white wine
750 ml vegetable broth
50 g grated parmesan
1 tbsp chopped chervil
salt
pepper
1 dash lemon juice

Instructions

1. Thoroughly wash the snow peas.
2. Remove the strings from the sides of the pods.
3. Cut the snow peas lengthwise into thin strips.
4. Rinse the beans under running water.
5. Let the beans drain well in a sieve.
6. Clean the morels carefully to remove dirt.
7. Peel the onion and the garlic.
8. Finely chop the onion and the garlic.
9. Heat 1 tablespoon of butter and the oil in a pan.
10. Sauté the chopped vegetables until translucent.
11. Add the rice to the pan.
12. Toast the rice for 1 to 2 minutes.
13. Deglaze the mixture with the wine.
14. Let the wine evaporate completely.
15. Pour some broth over the rice.
16. Cook the rice while stirring occasionally.
17. Wait until the liquid is absorbed by the rice.
18. Add more broth.
19. Continue cooking the rice until it is al dente (firm to the bite) after 15 to 20 minutes.
20. Add the snow peas, peas, and morels during the last 10 minutes of cooking time.
21. Stir the remaining butter into the finished risotto.
22. Mix the Parmesan with the risotto.
23. Fold in the chervil.
24. Season the risotto with salt to taste.
25. Season the risotto with pepper to taste.
26. Add some lemon juice.
27. Serve the risotto immediately while warm.

Nutrition per serving

kcal: 247
Protein: 8 g · Fett/Fat: 19 g · Carbs: 6 g