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Spring Pea Risotto

A fresh spring dish featuring creamy rice and a homemade pea pod stock, topped with blanched seasonal vegetables.

VegetarianHealthySpringPeasRisotto
Estimated Nutrition
Calories
538.6
kcal / serving
2154.5 kcal total
Carbs
55.4g
per serving
221.7 g total
Fat
28.1g
per serving
112.4 g total
Protein
14.6g
per serving
58.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
10
g
Butter
unsalted
40
g
Parmesan
freshly grated, vegetarian hard cheese
5
g
Butter
unsalted
20
g
Parmesan
shavings, vegetarian hard cheese
Fruits
0.25
piece
Lemon Juice
juice only
GrainsCereals
200
g
Carnaroli Rice
Liquids
350
ml
Water
iced
100
ml
White Wine
plus extra to finish
NutsSeeds
1
piece
Garlic
finely grated
1
pinch
Sea Salt
to taste
1
pinch
Black Pepper
to taste
OilsFats
2
tbsp
Olive Oil
refined
50
ml
Olive Oil
extra virgin
Vegetables
350
g
Pea Pods
shells only, reserved from shelling
100
g
Pea
fresh, shelled weight
0.5
piece
Onion
diced
120
g
Courgette
cut into 2mm slices
40
g
French Breakfast Radish
sliced
40
g
Radish Tops
40
g
Baby Leaf Spinach
15
g
Pea Shoot
blanched

Method

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