Contents
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Ingredients
- 1 Shallot, finely diced
- 2 Garlic cloves, finely chopped
- 200 g Arborio risotto rice
- 100 ml White wine
- 1 l Hot vegetable broth
- 200 g Frozen peas
- 70 g Pecorini, freshly grated
- 1 tbsp Butter
- 2 Branches Mint
- Salt
- Black pepper from the mill
- Olive oil
Instructions
- Heat some olive oil in a saucepan and fry the shallot and garlic until translucent, then add the rice and roast for a few minutes while turning, then deglaze with the white wine and let it boil off almost completely, do not forget to stir.
- Now the hot vegetable broth is poured in, so much that the rice is just covered and stir and pour in the vegetable broth again and again. A risotto takes about 18 minutes, then the grain should be nice and soft on the outside and still slightly bite on the inside. After 18 minutes, the risotto should be ready and have soaked up the vegetable stock. The frozen peas are added 2 minutes before the end of the cooking time, i.e. after approx. 16 minutes.
- After these 18 minutes, remove the saucepan from the heat and fold in the butter and pecorino cheese and season with salt and pepper. Put the lid on the pot and let it stand for about 5 minutes. In the meantime, finely chop the mint leaves and fold into the risotto just before serving.
Nutrition
Serving: 100gCalories: 295kcalCarbohydrates: 47.9gProtein: 4.6gFat: 6.8g