Risotto with green peas and pesto sauce
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 465, total fat 24 G., saturated fats 11 G., proteins 22 G., carbohydrates 40 G., fiber 6 G., cholesterol 62 mg, sodium 1256 mg, sugar - G.
Calories 465, total fat 24 G., saturated fats 11 G., proteins 22 G., carbohydrates 40 G., fiber 6 G., cholesterol 62 mg, sodium 1256 mg, sugar - G.
Risotto with green peas and pesto sauce - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Salt
- 3 leeks, cut into thin rings
- 2 tbsp (30 g) butter
- 1 tbsp. arborio rice
- 1/2 cup dry white wine (optional)
- 1 cup frozen green peas, defrosted
- 3/4 cup diced ham
- 3/4 cup pesto sauce (see recipe below)
- 1 cup diced mozzarella
- 1/2 tbsp. grated parmesan cheese
We recommend
Recipes with similar ingredients: leeks, Arborio rice, white wine, peas, ham, pesto sauce, mozzarella cheese, Parmesan cheese
Cooking the dish according to the recipe:
- Prepare vegetable broth: Pour 6 cups of water into a saucepan, add 1 teaspoon of salt, place on the stove and bring to a boil. Add the leek and cook for 3-4 minutes, until softened. Using a slotted spoon, remove the onion from the saucepan and transfer to a bowl. Reduce the heat to low and let the broth warm.
- Prepare risotto: Heat 1 tablespoon (15 g) of butter in a wide saucepan. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, stirring, for about 1 minute more.
- Add 2 cups hot vegetable broth to the rice and cook at a low simmer, stirring occasionally, until almost all the liquid is absorbed, about 6 minutes. Add another 1 cup broth and continue cooking until almost all the liquid is absorbed, about 5 minutes. leek, green peas, and another 1 cup of broth. Cook, stirring, for about 5 more minutes, until almost all the liquid is absorbed. Taste the rice; if it's still not done, add a little broth and continue cooking until done.
- Stir the ham and the remaining 1 tablespoon (15 g) butter into the risotto. Remove the pan from the heat, add 2/3 cup of the pesto sauce, mozzarella, Parmesan, and salt to taste, and stir again. Divide the risotto among bowls and top with the remaining pesto sauce.
Pesto sauce recipe
Categories:
Similar recipes
