Springtime Risotto

Springtime Risotto

4.4 19 ratings

Prep. 20 min

Total 55 min

6 portions

Ingredients

carrots cut in pieces
120 g
fennel bulbs cut in pieces
100 g
fresh green peas shelled
150 g
150 g frozen green peas, shelled
red radishes quartered
150 g

Pesto

fresh basil
10 g
Parmesan cheese cut in pieces (3 cm)
30 g
vegetarian hard cheese, cut in pieces (3 cm)
pine nuts
50 g
olive oil
30 g
fine sea salt or to taste
1 pinch

Risotto

water
500 g
fine sea salt or to taste
1 pinch
onions quartered
100 g
olive oil
20 g
risotto rice
250 g
liquid vegetable stock
800 g
ground black pepper or to taste
1 - 2 pinches

Difficulty

easy

Nutrition per 1 portion

Protein 8 g

Calories 1411 kJ / 336 kcal

Fat 16 g

Fibre 4 g

Carbohydrates 40 g

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