Photo: Sorin Gheorghita
Pea and pecorino risotto
11 ingredients
30 min + 30 min
Serves 4
openrecipes
This is a really great store cupboard risotto requiring very simply ingredients. I like to add a little
Estimated Nutrition (whole recipe, rough)
733
Calories
41g
Protein
30g
Fat
69g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 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
- 2 tbsp olive oil
- 50g/2oz butter
- 1 onion
- 2 garlic
- 400g/14oz risotto rice
- 150ml/5oz white wine
- 1.5 litres/2½ pints hot chicken stock
- 450g/1lb frozen peas
- 25g/1oz grated pecorino
- handful fresh mint
- salt and freshly ground black 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