🍽️ Creamy Pea-Mint Risotto with Roasted Pistachios

Name: Creamy Pea-Mint Risotto with Roasted Pistachios
Total time: 30 min
Yield: 4 servings
Ingredients: Vegetable broth 900 ml; Peas, frozen 600 g; Shallots 2 pcs.; Butter 3 tbsp; Risotto rice 300 g; Dry white wine 100 ml; Salt pinch; Pistachios 4 tbsp; Sugar pinch; Mint, fresh 20 g; Lemons 1 pcs.; Creme fraiche 200 g; Pepper, black ground pinch

545 kcal · 30 min · 4 servings

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Ingredients

Vegetable broth 900 ml
Peas, frozen 600 g
Shallots 2 pcs.
Butter 3 tbsp
Risotto rice 300 g
Dry white wine 100 ml
Salt pinch
Pistachios 4 tbsp
Sugar pinch
Mint, fresh 20 g
Lemons 1 pcs.
Creme fraiche 200 g
Pepper, black ground pinch

Instructions

1. Bring the vegetable broth to a boil in a pot.
2. Add the peas to the boiling broth and cook them for about 3 minutes.
3. Remove the peas with a slotted spoon.
4. Rinse the peas under cold water in a sieve.
5. Keep the broth warm.
6. Halve the shallots and peel them.
7. Finely dice the shallots.
8. Melt 2 tablespoons of butter in a pot over medium heat.
9. Sauté the shallots for about 2 minutes until translucent.
10. Add the risotto rice.
11. Fry the rice for about 1 minute.
12. Deglaze the pot with white wine.
13. Allow the wine to evaporate completely.
14. Add a ladle of warm broth so that the rice is just covered.
15. Lightly salt the risotto.
16. Cook the risotto for about 20 minutes, stirring regularly.
17. Gradually add a bit of broth to keep the rice slightly covered.
18. Heat 1 tablespoon of butter in a pan over medium heat.
19. Toast the pistachios with sugar for about 2 minutes, stirring until golden brown.
20. Mix the roasted pistachios with salt.
21. Drain the pistachios on kitchen paper.
22. Wash the mint and shake it dry.
23. Pluck the mint leaves from the stems.
24. Set aside 4 small mint sprigs for garnish.
25. Finely chop the remaining mint leaves.
26. Wash the lemon in hot water.
27. Zest about 1 teaspoon of lemon.
28. Halve the lemon.
29. Squeeze out the juice of the lemon.
30. In a bowl, mix the zest and 1 tablespoon of juice with the chopped mint.
31. Remove the risotto from the heat.
32. Stir the crème fraîche into the risotto.
33. Stir the mint-lemon mixture into the risotto.
34. Stir the peas into the risotto.
35. Season the risotto with salt, pepper, and sugar.
36. Add a bit of the remaining lemon juice.
37. Serve the pea-mint risotto in deep plates.
38. Garnish the risotto with the roasted pistachios.

Nutrition per serving

kcal: 545
Protein: 14 g · Fett/Fat: 25 g · Carbs: 65 g