Photo: Lily Banse
Risotto with Leeks and Sugar Snaps
11 ingredients
Serves 4.
openrecipes
A creamy risotto is a great way to feature fresh vegetables and herbs, such as the sugar snap peas, leeks and tarragon used here. Round out the meal with a green salad with radishes and end with strawberries splashed with balsamic vinegar.
Estimated Nutrition (whole recipe, rough)
760
Calories
45g
Protein
27g
Fat
77g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 1/2 cups low-sodium chicken or vegetable broth
- 1 lb. sugar snap peas, strings removed
- 1 Tbs. olive oil
- 3 oz. pancetta, minced
- 2 leeks, white and light green portions, halved lengthwise and sliced crosswise
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup grated Parmigiano-Reggiano cheese
- 1 Tbs. minced fresh tarragon
- Freshly ground pepper, to taste
- Coarse kosher salt, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes