Lamb Risotto with Peas
(Percentage of daily recommendation)
|Calorie||764 kcal||(36 %)|
|Protein||40.88 g||(42 %)|
|Fat||29.28 g||(25 %)|
|Carbohydrates||73.69 g||(49 %)|
|Sugar added||0 g||(0 %)|
|Roughage||6.2 g||(21 %)|
|Vitamin A||125.8 mg||(15,725 %)|
|Vitamin D||0.11 μg||(1 %)|
|Vitamin E||0.3 mg||(3 %)|
|Vitamin B₁||0.24 mg||(24 %)|
|Vitamin B₂||0.35 mg||(32 %)|
|Niacin||14.57 mg||(121 %)|
|Vitamin B₆||0.3 mg||(21 %)|
|Folate||51.77 μg||(17 %)|
|Pantothenic acid||0.84 mg||(14 %)|
|Biotin||2.42 μg||(5 %)|
|Vitamin B₁₂||3 μg||(100 %)|
|Vitamin C||6.6 mg||(7 %)|
|Potassium||512.85 mg||(13 %)|
|Calcium||75.14 mg||(8 %)|
|Magnesium||50.57 mg||(17 %)|
|Iron||5.62 mg||(37 %)|
|Iodine||0.75 μg||(0 %)|
|Zinc||6.37 mg||(80 %)|
|Saturated fatty acids||8.48 g|
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.