Risotto with green peas and pesto – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 465, total fats 24 g., saturated fats 11 g., proteins 22 g., carbohydrates 40 g., fiber 6 g., cholesterol 62 mg., sodium 1256 mg., sugar – g. 
Photo of the dish:Anthony Achilleos Time: 40 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Salt
- 3 leek stalks, cut into thin rings
- 2 tbsp. l (30 gr.) Butter
- 1 tbsp. rice arborio
- 1/2 tbsp. dry white wine (optional)
- 1 tbsp. frozen green peas, thaw
- 3/4 Art. diced ham
- 3/4 Art. pesto sauce (recipe see below)
- 1 tbsp. diced mozzarella
- 1/2 tbsp. grated parmesan cheese
Recipes with similar ingredients: leek, arborio rice, wine white, peas, ham, pesto, mozzarella, parmesan
Recipe preparation:
- Prepare the vegetable broth: pour into the stewpan 6 tbsp. water, add 1 tsp. salt, put on the stove and bring to boiling. Add leek and cook, 3 – 4 min., Until softened. Using a slotted spoon, remove the onion from the stewpan and transfer to a bowl. Reduce heat to minimum temperature and leave broth warm.
- Prepare risotto: heat in a wide stewpan 1 tbsp. l (15 gr.) Butter. Add rice and fry, stirring, in within 1 min. Add wine and cook, stirring, yet about 1 min
- Add to rice 2 tbsp. hot vegetable broth and cook when boiling, stirring occasionally, until almost all of the liquid absorbed for approximately 6 minutes Add another 1 tbsp. broth and continue cooking until almost all of the liquid has been absorbed, about 5 minutes Add leeks, green peas and 1 more Art. broth, cook, stirring, for about 5 minutes, until almost no liquid is absorbed. Taste rice if it tastes still not ready, add some broth and continue cooking until readiness.
- Stir in the risotto ham and the remaining 1 tbsp. l (15 gr.) butter. Remove the stewpan from the stove, add 2/3 tbsp. sauce pesto, mozzarella, parmesan, salt to taste and mix again. Arrange risotto in plates and cover with remaining sauce pesto. pesto sauce recipe
