🍽️ Sweet and Sour Pea Risotto with Pineapple

Name: Sweet and Sour Pea Risotto with Pineapple
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 80 g butter; 250 g risotto rice; 1 tsp curry powder; 1 pinch ginger powder; 125 ml dry white wine; 750 ml vegetable broth; salt; pepper (from the mill); 200 g freshly shelled young peas (or frozen peas); 200 g fresh pineapple (in pieces); 75 g parmesan

543 kcal · 30 min · 4 servings

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Ingredients

1 onion
80 g butter
250 g risotto rice
1 tsp curry powder
1 pinch ginger powder
125 ml dry white wine
750 ml vegetable broth
salt
pepper (from the mill)
200 g freshly shelled young peas (or frozen peas)
200 g fresh pineapple (in pieces)
75 g parmesan

Instructions

1. Peel the onion and dice it into fine cubes.
2. Melt 30 grams of butter in a pot.
3. Sauté the onion cubes in it until they are soft and translucent.
4. Add the rice and stir briefly until it becomes slightly shiny.
5. Stir in curry and ginger powder and let the spices toast briefly.
6. Mix the wine with the vegetable broth in a separate bowl.
7. Deglaze the rice with about one-third of the wine-broth mixture.
8. Bring the mixture to a boil and season it with salt and pepper.
9. Let the rice simmer on low heat for about 15 minutes.
10. Add the peas and the pineapple chunks.
11. Cook the risotto for another 5 to 10 minutes until everything is fully cooked through.
12. Grate the Parmesan finely.
13. Stir the remaining butter and the grated Parmesan into the risotto.
14. Divide the dish onto plates immediately and serve it warm.

Nutrition per serving

kcal: 543
Protein: 15 g · Fett/Fat: 23 g · Carbs: 62 g