Pea Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 23.4 μg | (39 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 432 mg | (11 %) | ||
| Calcium | 280 mg | (28 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 200 grams frozen green Peas
- 1 sprig thyme
- 200 grams cooked ham
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 250 grams Arborio rice
- 150 milliliters dry white wine
- 800 milliliters Vegetable broth
- 30 grams butter
- salt
- fresh cracked peppers
- 80 grams Parmesan
Preparation steps
Bring broth to a boil in a small pot, then reduce heat and keep warm. Thaw the peas. Rinse thyme, shake dry and pluck the individual leaves from the stalk. Cut ham into small cubes. Peel shallot and garlic, chop and sauté until translucent in a pan with oil.
Add the rice and thyme and sauté. Add white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Mix the ham and peas into the risotto 5 minutes before end of cooking. Add three quarters of the Parmesan and season with salt and pepper. Mix in small pieces of butter and place in preheated bowls. Serve topped with shaved Parmessan.
