Lamb Risotto with Peas

0
Average: 0 (0 votes)
(0 votes)
Lamb Risotto with Peas
share Share
print
bookmark_border Copy URL
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
775
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie775 cal.(37 %)
Protein70 g(71 %)
Fat22 g(19 %)
Carbohydrates61 g(41 %)
Sugar added0 g(0 %)
Roughage2.8 g(9 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.8 mg(15 %)
Vitamin K10.4 μg(17 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂1.2 mg(109 %)
Niacin31.8 mg(265 %)
Vitamin B₆0.6 mg(43 %)
Folate108 μg(36 %)
Pantothenic acid2.1 mg(35 %)
Biotin3.9 μg(9 %)
Vitamin B₁₂8.1 μg(270 %)
Vitamin C8 mg(8 %)
Potassium1,157 mg(29 %)
Calcium45 mg(5 %)
Magnesium105 mg(35 %)
Iron6.6 mg(44 %)
Iodine12 μg(6 %)
Zinc10.2 mg(128 %)
Saturated fatty acids7 g
Uric acid631 mg
Cholesterol197 mg
Complete sugar1 g

Ingredients

for
4
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)
How healthy are the main ingredients?
olive oilshallotsaltmint

Preparation steps

1.

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.

2.

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.

3.

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.