Photo: Alexander Maasch
Pea and goats’ cheese risotto
7 ingredients
30 min + 30 min
Serves 4
openrecipes
A warm risotto is lovely on a cold day - and rice and peas is a nutritious combo too. If you’re not a fan of goats’ cheese then swap it for another type.
Estimated Nutrition (whole recipe, rough)
533
Calories
17g
Protein
22g
Fat
68g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
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
- 1 litre vegetable stock
- 50g/1¾oz butter
- 1 onion
- 300g/10oz risotto rice
- 200g/7oz frozen peas
- 125g/4½oz soft goats’ cheese
- and saltblack pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes