Easter risotto dinner with green peas

To prepare this festive risotto dinner in advance prepare the broth by insisting on the parmesan rind. This technique helps to improve the taste of the dish and give it a delicious cheesy the aroma. The crust is then discarded, and the broth gradually intervenes. in rice on a plate until completely absorbed before a new addition. Thus, the risotto is very soft and velvety, and Greek yogurt, intervened at the very end, gives it more creamy taste. Stir in the green risotto a minute before cooking. peas and then fill it with grated parmesan and fresh herbs and enjoy the amazing italian dish of simple ingredients. Nutritional value of one serving: (4 total) Calories 263, total fats 9 g., saturated fats g., proteins 11 g., carbohydrates 27 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: Photo Easter dinner from risotto with green peas Time: 1 hour.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 1 tbsp. rice arborio
  • 2 tbsp. low salted chicken broth fat
  • 1 parmesan peel 5-7 cm long.
  • 1 tbsp. l olive oil
  • 0.5 tbsp. finely chopped shallots
  • 1/3 Art. dry white wine
  • 1 tbsp. frozen peas, thaw
  • 3 tbsp. l chopped parsley
  • 3 tbsp. l chopped chives
  • 1.5 tsp chopped marjoram or thyme
  • 0.5 tbsp. grated parmesan + additionally for serving (for wish)
  • 1/4 Art. low fat greek yogurt

Recipes with similar ingredients: Arborio rice, shallots, peas, white wine, parmesan cheese, marjoram, thyme

Recipe preparation:

  1. In a saucepan over medium heat, bring the chicken stock to a boil, 3.5 tbsp. water and cheese crust. Cover, reduce heat to minimum and cook at low boil for 20 minutes; then get out peel. Keep the broth warm.
  2. In a large saucepan over medium heat, heat olive oil. Add shallots and fry, stirring with a wooden spoon, until soft, about 3 minutes. Add rice and cook, stirring, for another 2 minutes. Pour in the wine and simmer, stirring, until it evaporates, about 2 minutes. Add 0.5 tbsp. warm broth and constantly stir until completely absorbed.
  3. Repeat, constantly adding 0.5 tbsp. stirring broth until each serving is absorbed and the rice becomes soft and creamy 20-25 minutes. Add the peas and stir to make it fully warmed up for about 1 minute. Remove from heat.
  4. Combine parsley, chives and marjoram in a bowl. Set aside 1 tbsp. l greens, add the rest to the risotto with grated parmesan and yogurt; stir vigorously for 1 minute. Lay out the risotto on the plates. Sprinkle with herbs and optionally parmesan.

Like this post? Please share to your friends:
Leave a Reply

;-) :| :x :twisted: :smile: :shock: :sad: :roll: :razz: :oops: :o :mrgreen: :lol: :idea: :grin: :evil: :cry: :cool: :arrow: :???: :?: :!: