🍽️ Pea Risotto with Beans and Avocado

Name: Pea Risotto with Beans and Avocado
Total time: 30 min
Yield: 4 servings
Ingredients: some olive oil; 2 spring onions (sliced); 500 g Arborio rice; 50 ml white wine; 700 ml hot vegetable broth; salt (to taste); pepper from the mill (to taste); 200 g fresh peas (blanched); 150 g fine green beans (blanched); 1 avocado (peeled and quartered); 100 g Parmesan (grated); salt flakes

741 kcal · 30 min · 4 servings

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Ingredients

some olive oil
2 spring onions (sliced)
500 g Arborio rice
50 ml white wine
700 ml hot vegetable broth
salt (to taste)
pepper from the mill (to taste)
200 g fresh peas (blanched)
150 g fine green beans (blanched)
1 avocado (peeled and quartered)
100 g Parmesan (grated)
salt flakes

Instructions

1. Heat the oil in a pan and sauté the onions until they are soft and translucent. Add the rice and stir well. Pour in the wine and let the mixture simmer until the rice has completely absorbed the liquid.
2. Add one ladleful of broth and stir constantly until the rice has absorbed it. Continue adding more broth until it is all used up and the rice is tender. Season the risotto and gently fold in the peas.
3. Spoon the risotto into bowls and garnish with the beans and avocado. Sprinkle the Parmesan cheese over the top, season with salt, and serve immediately while hot.

Nutrition per serving

kcal: 741
Protein: 23 g · Fett/Fat: 23 g · Carbs: 108 g