Saffron Risotto with Peas and Fennel
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
377
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 377 kcal | (18 %) | ||
| Protein | 11.9 g | (12 %) | ||
| Fat | 20.9 g | (18 %) | ||
| Carbohydrates | 35 g | (23 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 onions
- 1 garlic clove
- 80 grams butter
- 160 grams Arborio rice
- 125 milliliters dry white wine
- 60 milliliters Vegetable broth (Finished product)
- 1 sm package (0.1 grams) Saffron
- 300 grams peas
- 2 Fennel bulb
- salt
- some lemon juice
- 40 grams freshly grated Parmesan
- freshly ground pepper
Preparation steps
1.
Peel onions and garlic and chop finely. Melt 40 grams (approximately 1.5 ounces) butter in a pan and saute onions, garlic and rice until soft. Add white wine and bring to a boil. Gradually add half of broth and boil in an uncovered pan while stirring. Add saffron and stir. Add broth as needed and simmer for 20-25 minutes. Add peas and simmer for another few minutes.
2.
Rinse fennel bulbs (set aside greens), trim and cut into strips. Cook in a pot of boiling lightly salted water with a little lemon juice until al dente. Drain fennel.
3.
Melt remaining butter. Add butter and Parmesan to the pan, stir and season with salt and pepper. Arrange layers of risotto with fennel on a plate. Rinse fennel greens and chop. Serve garnished with fennel greens.
