Green risotto

Ingredients for 4 servings:

• 150 g green peas (frozen)
• 750 ml chicken broth, clear (bouillon)
• 2 onions
• 3 tbsp oil
• 250 g rice (risotto rice)
• salt and pepper
• 500 g minced meat, mixed
• 2 tbsp breadcrumbs
• 1 egg(s)
• 100 g spring onions
• 250 g sugar snap peas
• salt water
• 75g sour cream
• 125 g goat’s cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Simmer the peas in 250ml of stock for about 2 minutes, then puree. Dice 1 onion and sauté in 2 tablespoons of oil. Add the rice and sauté. Gradually add 500ml of stock. Only add the next portion of stock once the rice has absorbed the liquid. Add the pea puree. Season with salt and pepper. Dice 1 onion. Knead with the minced meat, breadcrumbs, and egg, and season. Form 8 patties from the minced meat mixture. Fry in 1 tablespoon of oil for about 4 minutes on each side. Slice the spring onions into rings and the snow peas into strips. Cook the snow peas in salted water for about 2 minutes, then drain. Mix the sour cream and 25g of goat’s cheese. Fold into the risotto along with the snow peas and spring onions. Add 100g of goat’s cheese in chunks to the risotto. Arrange the meatballs on top.