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🍽️ Creamy Risotto with Fresh Green Vegetables

698 kcal · 30 min · 4 servings

Ingredients

• 300 g risotto rice
• 1 bunch spring onions
• 1 tbsp butter
• 3 tbsp olive oil
• 2 garlic cloves
• 1.25 l vegetable broth
• 8 small artichokes
• 2 tbsp lemon juice
• 250 g snow peas
• 100 g parmesan (freshly grated)
• 40 g parmesan (block)
• salt
• pepper (from the mill)
• 2 tbsp white wine vinegar

Instructions

1. 1. Thoroughly wash the spring onions.
2. 2. Cut the green tops of the onions into fine rings.
3. 3. Set the green rings aside for later.
4. 4. Finely chop the white bottom part of the spring onions.
5. 5. Heat butter and one tablespoon of olive oil in a pot.
6. 6. Add the chopped white onion parts and the rice to the pot.
7. 7. Sauté the vegetables and rice until they look translucent.
8. 8. Peel one clove of garlic.
9. 9. Press the garlic clove directly into the pot.
10. 10. Stir in about 750 milliliters of broth gradually into the rice mixture.
11. 11. Let the risotto simmer on low heat for about 25 minutes.
12. 12. Add another 250 milliliters of broth after 15 minutes.
13. 13. Cut off the tips of the artichokes with kitchen shears.
14. 14. Remove the tough outer leaves of the artichokes.
15. 15. Halve the artichokes lengthwise.
16. 16. Drizzle the artichokes with lemon juice.
17. 17. Bring plenty of water to a boil in a pot.
18. 18. Cook the artichokes in the boiling water for about 7 minutes.
19. 19. Drain the artichokes.
20. 20. Rinse the artichokes with cold water to stop the cooking.
21. 21. Let the artichokes drain well.
22. 22. Clean and wash the snow peas.
23. 23. Grate the Parmesan cheese finely.
24. 24. Stir the grated Parmesan into the finished risotto.
25. 25. Season the risotto to taste with salt and pepper.
26. 26. Shave fine slices from a block of Parmesan using a vegetable peeler.
27. 27. Heat the remaining oil in a large frying pan.
28. 28. Fry the artichokes, snow peas, and one pressed garlic clove for about 4 minutes.
29. 29. Deglaze the vegetables with vinegar and about 100 milliliters of broth.
30. 30. Season the vegetable mixture with salt and pepper.
31. 31. Plate the risotto.
32. 32. Place the fried vegetables on top of the risotto.
33. 33. Sprinkle the dish with the Parmesan shavings.
34. 34. Garnish with the spring onion rings set aside earlier.
35. 35. Serve the risotto immediately.

Nutrition per serving

• kcal: 698
• Protein: 35 g · Fett/Fat: 23 g · Carbs: 86 g