Classic Vegetarian Dish

Wild Garlic and Pea Risotto with Goat Cheese

5
Average: 5 (9 votes)
(9 votes)
Wild Garlic and Pea Risotto with Goat Cheese

Wild garlic and pea risotto with goat cheese - The vegetarian version of the Italian classic brings spring to your plate. Photo: Marieke Dammann

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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
581
calories
Calories

Healthy, because

Even smarter

Nutritional values

Wild garlic has its peak season in spring and provides lots of flavor as well as vitamins A and C, as well as calcium for healthy teeth.

If it's not wild garlic season, leeks are a great substitute! 

1 serving contains
(Percentage of daily recommendation)
Calorie581 kcal(28 %)
Protein20 g(20 %)
Fat20 g(17 %)
Carbohydrates70 g(47 %)
Sugar added5 g(20 %)
Roughage5.1 g(17 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.5 μg(8 %)
Vitamin E2.5 mg(21 %)
Vitamin K19.4 μg(32 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.1 mg(59 %)
Vitamin B₆0.3 mg(21 %)
Folate72 μg(24 %)
Pantothenic acid0.9 mg(15 %)
Biotin6.7 μg(15 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C39 mg(41 %)
Potassium477 mg(12 %)
Calcium296 mg(30 %)
Magnesium91 mg(30 %)
Iron3.6 mg(24 %)
Iodine28 μg(14 %)
Zinc3.1 mg(39 %)
Saturated fatty acids7 g
Uric acid111 mg
Cholesterol29 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
1 shallot
2 tablespoons olive oil
10 ounces Arborio rice
6 ounces white wine
26 ounces Vegetable broth
6 ounces frozen Peas
3 ounces Wild garlic (1 Bunch)
2 ounces Parmesan (in one piece )
salt
peppers
1 tablespoon lemon juice
4 pieces Goat cheese (1 ounce each) Rounds
2 tablespoons honey
3 tablespoons Pine nuts
How healthy are the main ingredients?
Goat cheeseParmesanPine nutshoneyolive oilshallot
Preparation

Kitchen utensils

1 Kitchen torch

Preparation steps

1.

Peel the shallot and cut into small dice. Heat the oil in a pot. Add diced shallots and fry over medium heat for 2 minutes. Add rice and fry for 2 minutes over medium heat.

2.

Add some wine and let it evaporate. Then add the rest of the wine and let it absorb into the rice, stirring occasionally. Continue to add broth in portions and cook the rice for 40 minutes, adding the peas to the risotto in the last 10 minutes.

3.

In the meantime clean the wild garlic, wash thoroughly and chop into small pieces. Grate the parmesan. Mix wild garlic and parmesan into the risotto, season with salt, pepper and lemon juice.

4.

Sprinkle each goat's cheese with a little honey and let it caramelize in a preheated oven at 400°F for about 5 minutes. Place goat cheese on the risotto and sprinkle with pine nuts.