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🍽️ Kritharaki Risotto with Sugar Snap Peas and Mushrooms in Horseradish Cream Sauce

650 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 1 pc.
• onions, yellow 1 pc.
• snow peas 200 g
• mushrooms, white 400 g
• parsley, fresh 10 g
• mozzarella 1 pc.
• oil 3 tbsp
• kritharaki pasta 300 g
• white wine, dry 150 ml
• heavy cream 200 g
• vegetable broth 200 ml
• salt pinch
• pepper, black ground pinch
• horseradish cream 1 tbsp

Instructions

1. 1. Peel the garlic and chop it finely.
2. 2. Halve the onion, peel it, and cut it into small cubes.
3. 3. Wash the sugar snap peas thoroughly.
4. 4. Clean the mushrooms with a kitchen towel if necessary.
5. 5. Slice the mushrooms thinly.
6. 6. Wash the parsley and dry it.
7. 7. Pick the parsley leaves off the stems.
8. 8. Chop the parsley leaves coarsely.
9. 9. Drain the mozzarella.
10. 10. Break the mozzarella into small pieces or tear it into small flakes.
11. 11. Heat 2 tablespoons of oil in a pot over medium-high heat.
12. 12. Add the onions and garlic to the pot.
13. 13. Sweat the vegetables for about 2 minutes.
14. 14. Stir in the Kritharaki pasta.
15. 15. Deglaze the mixture with 150 milliliters of white wine.
16. 16. Stir constantly until the alcohol has evaporated for about 1 to 2 minutes.
17. 17. Pour in the cream and broth.
18. 18. Cover the pot.
19. 19. Let the risotto cook on low heat for about 10 minutes.
20. 20. Stir occasionally.
21. 21. The pasta should be al dente.
22. 22. Bring about 0.5 liters of salted water to a boil in another pot.
23. 23. Blanch the sugar snap peas in it for about 1 minute.
24. 24. Drain the sugar snap peas in a colander.
25. 25. Rinse them with cold water.
26. 26. Heat 1 tablespoon of oil in a frying pan over high heat.
27. 27. Fry the mushrooms in it for about 3 minutes over high heat.
28. 28. Season the mushrooms lightly with salt and pepper.
29. 29. Add the sugar snap peas to the risotto.
30. 30. Add the mushrooms to the risotto.
31. 31. Add the horseradish to the risotto.
32. 32. Warm everything up briefly together.
33. 33. Season the dish with salt and pepper to taste.
34. 34. Plate the Kritharaki risotto.
35. 35. Sprinkle it with the mozzarella.
36. 36. Sprinkle it with the parsley.
37. 37. Serve the dish.
38. 38. Enjoy your meal!
39. 39. Tip: If you don't have white wine, you can use double the amount of water.
40. 40. In this case, skip the step of evaporating the alcohol.
41. 41. Add the time of 1 to 2 minutes to the cooking time.

Nutrition per serving

• kcal: 650
• Protein: 20 g · Fett/Fat: 28 g · Carbs: 82 g