Zucchini and Pea Risotto with Parmesan and Thyme
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
576
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 | 576 kcal | (27 %) | ||
| Protein | 24.3 g | (25 %) | ||
| Fat | 10.5 g | (9 %) | ||
| Carbohydrates | 85 g | (57 %) |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 750 grams Peas (in pods)
- 1 shallot
- 2 teaspoons vegetable oil
- 300 grams Arborio rice
- 200 milliliters dry white wine
- vegetable stock
- Iodized salt
- peppers
- 3 small zucchini (with blossoms)
- 50 grams Parmesan (grated)
- fresh thyme
Preparation steps
1.
Remove the peas from their pods and rinse. Peel the shallot and chop finely. Heat the oil in a large saucepan and sweat the shallot until soft. Add the rice and cook until translucent.
2.
Deglaze with the wine and a ladle of stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 ladle at a time, until rice is almost tender, around 30 minutes.
3.
Rinse the zucchini and pat dry. Set the blossoms aside. Slice the zucchini and add to the rice along with the peas. Cook for another 10 minutes, or until the rice is al dente and creamy.
4.
Stir the cheese into the risotto and season with salt and pepper.
5.
Serve the risotto with the thyme and zucchini blossoms.
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