DinnerBooks
Green istrisotto

Green istrisotto

Cooking Time45 m
Ingredients16
DifficultyMedium
0
0
Isabell CarlssonIsabell Carlsson
A plate of lenses and creamy risotto is like getting a warm hug. Here we are embraced by a lovely green risotto with peas, spinach and basilica topped with extra parmesan and chopped nuts.

Ingredients

4 servings
  • Step: 1
    1 pc potting basilica
  • Step: 2
    250 g tined frozen green peas
  • Step: 3
    65 g leaf penat
  • Step: 4
    1/2 dl olive oil
  • Step: 5
    1 msk finished lemon shell
  • Step: 6
    1/2 tsk salt
  • Step: 7
    4 msk conc chicken or vegetable fund
  • Step: 8
    14 dl water
  • Step: 9
    3 pc chalon bulbs
  • Step: 10
    2 msk butter
  • Step: 11
    4 dl risottoris
  • Step: 12
    2 dl dry white wine
  • Step: 13
    2 dl finished parmesan
  • Step: 14
    1/2 dl hacked nuts or seeds
  • Step: 15
    salt
  • Step: 16
    black pepper

Instructions

  • Step: 1
    Honesty: Pick the basilica and save some leaves to toping. Mix all ingredients with salt.
  • Step: 2
    Boil the fund and water to a broth and let sing.
  • Step: 3
    Scale and chop the onion and milling in the butter in a pot. Add the rice and milling until it starts to be glossy. Add wine and let go. Add the broth in rounds and let it boil into the rice during stirring.
  • Step: 4
    When the rice feels soft, add the pea cream and parmesan and taste off with salt and pepper.
  • Step: 5
    Top with nuts and extra basilica, parmesan and preferably extra peas.

Näring

Calories693kcal
Carbohydrates77g
Fat30g
Protein20g
Serving Size4serving

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