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Ingredients
Risotto with Beans and Mushrooms
- For the vegetables
- 100 grams Snow peas
- 150 grams broad Beans
- 150 grams Morel
- 1 onion
- 1 garlic clove
- 3 Tbsps butter
- 2 Tbsps olive oil
- For the risotto
- 150 milliliters dry white wine
- 750 milliliters Vegetable broth
- 50 grams grated Parmesan
- 1 Tbsp chopped Chervil
- salt
- peppers
- 1 splash lemon juice
For the vegetables: Rinse the snow peas, pull out the threads as needed and cut lengthwise into narrow strips. Rinse and drain the broad beans. Clean the morels thoroughly with a small brush. Peel the onion and garlic and chop both finely. Sweat the onion and garlic in a pan with 1 tablespoon butter and the oil.
For the risotto: Add the rice and sauté for 1-2 minutes. Pour in the wine and simmer until evaporated. Pour in some broth and cook, stirring occasionally until the liquid is absorbed. Then pour in more broth and cook the rice in this way for 15-20 minutes until al dente.
In the last 10 minutes add the snow peas, beans and morels. Finally, add the rest of the butter, the Parmesan and chervil and stir all together. Season the risotto with salt, pepper and lemon juice and serve immediately.
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |