Lamb Risotto with Peas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 775 cal. | (37 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 31.8 mg | (265 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,157 mg | (29 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 10.2 mg | (128 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 631 mg | |||
| Cholesterol | 197 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 6 shallots
- 3 Tbsps olive oil
- 300 grams Arborio rice
- 250 milliliters white wine
- salt
- freshly ground peppers
- 3 bay leaves
- 500 milliliters Vegetable broth
- 150 grams peas
- 4 Lamb fillets
- 1 Tbsp butter
- mint (for garnish)
Preparation steps
Peel the shallots, cut into small cubes and sauté in some olive oil until soft.
Stir in the risotto rice and sauté while stirring. Pour in the white wine and cook, stirring occasionally, until the rice has absorbed the liquid. Season with salt and pepper.
Pour in enough vegetable broth so that it is about an inch above the rice. Stir frequently and simmer for about 25 minutes. Add more broth if necessary. The liquid should have been almost completely absorbed by the rice at the end of cooking.
In the meantime, thaw the peas and cut the meat into slices. Once the risotto has cooked, stir in the peas.
Heat the butter in a pan and fry the lamb for about 2 minutes on all sides. Season with salt and pepper.
Stir the lamb into the risotto, transfer to plates and serve garnished with mint.
