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🍽️ Creamy Risotto with Peas and Ham

495 kcal · 30 min · 4 servings

Ingredients

• Parmesan 40 g
• Parsley, fresh 40 g
• Shallots 1 pc.
• Garlic cloves 1 pc.
• Olive oil 3 tbsp
• Risotto rice 320 g
• Dry white wine 60 ml
• Vegetable broth 720 ml
• Salt 1 tsp
• Pepper, black ground pinch
• Boiled ham 200 g
• Peas, frozen 150 g
• Butter 1 tbsp

Instructions

1. 1. Cut the parmesan into large chunks and place them in the mixing container.
2. 2. Grind the cheese for 15 seconds on speed 10 with the measuring cup in place.
3. 3. Transfer the ground cheese pieces into a separate bowl.
4. 4. Wash the parsley and shake it dry.
5. 5. Pluck the parsley leaves from the stems and place them in the mixing container.
6. 6. Chop the parsley for 8 seconds on speed 6 with the measuring cup in place.
7. 7. Add the chopped parsley to the bowl with the parmesan.
8. 8. Wipe the mixing container clean with a kitchen towel.
9. 9. Peel the shallot and cut it in half.
10. 10. Peel the garlic clove.
11. 11. Place the shallot and garlic into the mixing container.
12. 12. Chop the vegetables for 5 seconds on speed 6 with the measuring cup in place.
13. 13. Push the chopped pieces down from the sides using a spatula.
14. 14. Add the olive oil to the container.
15. 15. Sauté the vegetable mixture for 2 minutes on speed 1 at 100 degrees without the measuring cup.
16. 16. Add the risotto rice to the pot.
17. 17. Toast the rice for 3 minutes on speed 2 at 120 degrees with reverse stirring, without the measuring cup.
18. 18. Add the white wine to the mixture.
19. 19. Cook the wine for 1 minute on speed 1 at 100 degrees with reverse stirring, without the measuring cup.
20. 20. Add the lukewarm vegetable broth to the pot.
21. 21. Add ½ teaspoon of salt to the mixture.
22. 22. Add 3 pinches of pepper to the mixture.
23. 23. Cook the risotto for 10 minutes on speed 1 at 100 degrees with reverse stirring, without the measuring cup.
24. 24. Place the cooking insert on the lid as a splash guard.
25. 25. Cut the cooked ham into small cubes.
26. 26. Place the ham cubes and peas into the mixing container.
27. 27. Cook the ham and pea mixture for 7 minutes on speed 1 at 100 degrees with reverse stirring, without the measuring cup.
28. 28. Add the butter, parmesan, and parsley to the container.
29. 29. Stir the ingredients gently once with a spatula.
30. 30. Mix everything for 30 seconds on speed 1 with reverse stirring, without the measuring cup.
31. 31. Let the risotto swell in the container for about 1 minute.
32. 32. Serve the dish and enjoy your meal.

Nutrition per serving

• kcal: 495
• Protein: 29 g · Fett/Fat: 18 g · Carbs: 58 g