Photo: Sorin Gheorghita
Pea risotto
9 ingredients
20 min + 40 min
Serves 4 or 6 as a starter
openrecipes
This risotto makes the most of peas with a pea purée, pea shoots and cooked sweet little peas
Estimated Nutrition (whole recipe, rough)
668
Calories
20g
Protein
33g
Fat
68g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Peas | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Pea Shoots | 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
- 50g butter
- 1 onion , finely chopped
- 300g frozen or cooked fresh peas
- 1.7l hot vegetable stock
- 350g risotto rice
- 200ml white wine
- 25g Parmesan , or vegetarian alternative, grated
- 2 good handfuls pea shoots
- extra-virgin olive oil , to drizzle (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes