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🍽️ Creamy Pea and Parmesan Risotto

489 kcal · 30 min · 4 servings

Ingredients

• 200 g Arborio rice
• 250 g carrots
• 2 shallots
• 1 clove garlic
• 300 g frozen peas (1 pack)
• 3 tbsp olive oil
• 150 ml dry white wine
• 150 ml chicken broth (instant)
• salt
• pepper from the mill
• 1 bunch (small) lemon balm
• 100 g Parmesan

Instructions

1. 1. Rinse the risotto rice under cold water.
2. 2. Let the rice drain well in a sieve.
3. 3. Peel the carrots.
4. 4. Peel the shallots.
5. 5. Peel the garlic clove.
6. 6. Cut the carrots into very small cubes.
7. 7. Cut the shallots into very small cubes.
8. 8. Finely chop the garlic.
9. 9. Heat the oil in a pan.
10. 10. Add the carrots, shallots, and garlic to the hot pan.
11. 11. Add the peas to the pan.
12. 12. Sauté the vegetables briefly.
13. 13. Add the drained rice to the pan.
14. 14. Stir the rice briefly to toast it slightly.
15. 15. Mix the wine with the vegetable broth.
16. 16. Deglaze the rice with the wine and broth mixture.
17. 17. Cover the pan with a lid.
18. 18. Set the heat to a very low level.
19. 19. Let the risotto cook for 20 minutes.
20. 20. Season the risotto with salt.
21. 21. Season the risotto with pepper.
22. 22. Rinse the lemon balm under cold water.
23. 23. Dry the lemon balm with a kitchen towel.
24. 24. Pluck the leaves from the lemon balm stems.
25. 25. Shave the Parmesan into very thin slices.
26. 26. Add the shaved Parmesan to the finished risotto.
27. 27. Add the lemon balm leaves to the risotto.

Nutrition per serving

• kcal: 489
• Protein: 20 g · Fett/Fat: 18 g · Carbs: 54 g