Gluten free

Risotto with fresh peas

Name: Risotto with fresh peas
Total time: 45 min
Yield: 6 servings
Ingredients: 1.92 l chicken stock; 56.75 g butter; 2 Tbsps extra virgin olive oil; 320 g onion; 2 whole garlic clove; 300 g arborio rice; 160 ml white wine; 108.75 g peas; 66.67 g parmigiano reggiano; 1 bay leaves; 6 servings salt and pepper

A gluten-free Risotto With Fresh Peas recipe that covers 17% of daily vitamin and mineral needs, suitable for Mediterranean diet enthusiasts, perfect as a main course, and ready in 45 minutes.

Ingredients

chicken stock

1.92 l

butter

56.75 g

extra virgin olive oil

2 Tbsps

onion

320 g

whole garlic clove

arborio rice

300 g

white wine

160 ml

peas

108.75 g

parmigiano reggiano

66.67 g

bay leaves

salt and pepper

6 servings

Method

Melt butter in heavy large saucepan over medium heat, add evo, bay leaf and onions. Season with salt and pepper. Cook until onions are translucent.
Add minced garlic.
Saute until tender, roughly 8 minutes.
Stir in the rice and toast it for a few minutes.
Add wine, cook until the liquid is absorbed, stirring often, about 2 minutes.
Add 1 cup of HOT chicken broth at a time, making sure the liquid is absorbed, stirring often. This process should be done over medium low heat and will take about 28 minutes.
Add 1 cup of chicken broth roughly every 3 minutes. Cook the rice until tender and mixture is creamy.
Continue to stir in the peas, Parmesan, salt and pepper to taste. Cook until the mixture has absorbed all the liquid. It will double in size.
Let cool and don't eat it all. For some reason, the mixture doesn't last long around my house.

Nutrition:

714 kcal

Carbs

104 g

Fat

19 g

Protein

22 g

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