Opis
A creamy and flavorful risotto made with fresh peas and asparagus.
Składniki
Skala
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh peas
- 1 cup asparagus, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instrukcje
- Heat vegetable broth in a saucepan and keep warm.
- In a large skillet, heat olive oil over medium heat.
- Add onion and garlic, sauté until translucent.
- Add Arborio rice and stir for 2 minutes.
- Pour in white wine and cook until absorbed.
- Add one ladle of broth, stir until absorbed.
- Repeat until rice is creamy and al dente.
- Stir in peas and asparagus, cook for 5 minutes.
- Mix in Parmesan cheese, season with salt and pepper.
- Serve warm.
Uwagi
- Use fresh ingredients for best flavor.
- Adjust broth quantity for desired creaminess.
- Can substitute Parmesan with a vegan alternative.
- Czas Przygotowania: 10 minutes
- Czas gotowania: 30 minutes
- Kategoria: Main Course
- Sposób: Stovetop
- Kuchnia: Italian
Zasilanie
- Wielkość porcji: 1 cup
- Kalorie: 350
- Cukier: 2g
- Sód: 500mg
- Kwasy: 10g
- Nasycony tłuszcz: 3g
- Tłuszcze Nienasycone: 7g
- Tłuszcze trans: 0g
- Węglowodany: 55g
- Włókno: 5g
- Białko: 12g
- Cholesterol: 10mg
Słowa kluczowe: pea and asparagus risotto, risotto recipe, vegetarian risotto