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🍽️ Chanterelle Risotto

330 kcal · 30 min · 4 servings

Ingredients

• 150 g sugar snap peas
• 100 g small chanterelles
• salt
• 1 pinch saffron threads
• 1 shallot
• 1 garlic clove
• 2 tbsp butter
• 200 g risotto rice
• 100 ml dry white wine
• 300 ml hot poultry broth
• pepper (from the mill)

Instructions

1. 1. Wash the snow peas thoroughly.
2. 2. Remove the tough ends from the snow peas.
3. 3. Cut the snow peas diagonally into pieces about 3 centimeters long.
4. 4. Bring water with salt to a boil.
5. 5. Cook the snow peas in the boiling salted water for 5 minutes.
6. 6. Immediately shock the snow peas with cold water to stop the cooking process.
7. 7. Let the snow peas drain well.
8. 8. Clean the chanterelles of dirt and impurities.
9. 9. Cut the mushrooms into smaller pieces if necessary.
10. 10. Heat 1 tablespoon of butter in a pan.
11. 11. Fry the mushrooms quickly and vigorously in the hot butter.
12. 12. Season the mushrooms with salt and pepper.
13. 13. Heat the vegetable broth in a pot.
14. 14. Dissolve the saffron threads in 2 tablespoons of the hot broth.
15. 15. Peel the shallot.
16. 16. Peel the garlic.
17. 17. Dice the shallot into fine cubes.
18. 18. Dice the garlic into fine cubes.
19. 19. Melt the butter in a cooking pot.
20. 20. Sauté the shallot and garlic cubes in the melted butter.
21. 21. Add the rice to the pot.
22. 22. Cook the rice while stirring constantly for 3 minutes until it becomes translucent.
23. 23. Deglaze the rice with wine.
24. 24. Add the saffron liquid.
25. 25. Let the liquid reduce completely while stirring.
26. 26. Season the mixture with salt and pepper.
27. 27. Pour in enough hot broth to just cover the rice.
28. 28. Let the liquid reduce.
29. 29. Repeat adding broth and reducing until the rice is cooked.
30. 30. Fold in the snow peas and mushrooms at the end.
31. 31. Serve the risotto.

Nutrition per serving

• kcal: 330
• Protein: 10 g · Fett/Fat: 11 g · Carbs: 44 g