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🍽️ Simple Pea Risotto with Carrot Vegetables

582 kcal · 30 min · 4 servings

Simple Pea Risotto with Carrot Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring the vegetable broth to a boil in a pot and keep it warm.
  2. 2. Peel the onion and cut it into fine cubes.
  3. 3. Heat 1 tbsp of margarine in a pot and sweat the onions for about 2 minutes until translucent.
  4. 4. Add the rice and fry it for 1 to 2 minutes.
  5. 5. Deglaze with wine and let the liquid evaporate almost completely.
  6. 6. Pour in 1 to 2 ladles of the warm broth.
  7. 7. Cook the risotto for about 20 minutes, stirring constantly, until it is al dente.
  8. 8. Add more broth as needed during cooking so that the rice remains slightly covered with liquid.
  9. 9. Add the frozen peas to the risotto after about 15 minutes.
  10. 10. Peel the carrots and cut them into coarse pieces.
  11. 11. Wash the lemon thoroughly with hot water.
  12. 12. Grate about 1 tsp of lemon zest and squeeze out the juice.
  13. 13. Heat 2 tbsp of margarine in a frying pan over medium heat.
  14. 14. Fry the carrot pieces in it for about 5 minutes.
  15. 15. Add 1 tbsp of agave syrup and the lemon zest, and mix everything well.
  16. 16. Season the carrot vegetables with salt and pepper.
  17. 17. Heat a second frying pan and roast the almonds in it for about 2 minutes until golden brown.
  18. 18. Add 2 tbsp of agave syrup and caramelize the almonds for about 2 minutes.
  19. 19. Salt the almonds, let them cool, and chop them finely.
  20. 20. Stir the vegan spread into the pea risotto.
  21. 21. Season the risotto with lemon juice, salt, and pepper.
  22. 22. Divide the pea risotto onto plates.
  23. 23. Add the carrot vegetables.
  24. 24. Garnish the dish with the caramelized almonds and cress.
  25. 25. Enjoy your meal!

Nutrition per serving