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🍽️ Creamy Risotto with Chickpeas and Peas

486 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 1 tbsp olive oil
• 250 g risotto rice
• 50 ml apple juice
• 800 ml vegetable broth
• 250 g broad beans (frozen; thawed)
• 150 g peas (frozen; thawed)
• 100 g feta cheese (45 % fat in dry matter)
• 80 g arugula (1 bunch)
• 30 g butter (2 tbsp)
• salt
• pepper
• 1 pinch dried thyme
• 1 tbsp lemon juice

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Finely chop the onion and the garlic.
3. 3. Heat the oil in a large pot.
4. 4. Sauté the onions and garlic for 2 minutes over medium heat.
5. 5. Add the risotto rice to the pot.
6. 6. Stir the rice for 2 minutes.
7. 7. Deglaze the rice with apple juice.
8. 8. Let the apple juice reduce briefly.
9. 9. Add enough broth to cover the rice.
10. 10. Simmer the risotto, stirring occasionally.
11. 11. Add more broth gradually as the previous amount is absorbed.
12. 12. Cook the rice for 15 to 20 minutes over low heat.
13. 13. Add the chickpeas and peas to the pot.
14. 14. Cook everything together for another 5 minutes.
15. 15. The rice should still have a slight bite.
16. 16. Crumble the feta cheese into small pieces.
17. 17. Wash the arugula.
18. 18. Shake the arugula dry.
19. 19. Stir the butter into the finished risotto.
20. 20. Season the risotto with salt, pepper, thyme, and lemon juice.
21. 21. Serve the risotto on plates.
22. 22. Top with the feta cheese and arugula.

Nutrition per serving

• kcal: 486
• Protein: 20 g · Fett/Fat: 16 g · Carbs: 64 g