Fresh, sweet peas combined with luxurious grains of rice makes for an exceptional spring pea risotto, with a touch of heartiness for a cool spring day.
2 tablespoon Refined olive oil or 30g unsalted butter
1 Small garlic clove, finely grated
200 gram Carnaroli rice
100 milliliter White wine, plus extra to finish
40 gram Freshly Grated Parmesan
pinch Sea salt and freshly ground black pepper
5 gram Unsalted butter
120 gram Baby courgettes, cut into 2mm slices
140 gram Fresh peas
40 gram French breakfast radish, sliced
40 gram Radish tops
40 gram Baby leaf spinach
0.25 Juice of lemon
50 milliliter Extra virgin olive oil or 50g unsalted butter
15 gram Pea shoots, blanched in boiling water for 5 seconds
Nutrition value
499
calories per serving
21 g Fat14 g Protein56 g Carbs8 g FiberOther
Current Totals
21 g Fat
14 g Protein
56 g Carbs
8 g Fiber
MacroNutrients
Carbs
56 g
Protein
14 g
Fiber
8 g
Fats
Fat
21 g
Vitamins & Minerals
Calcium
176 mg
Iron
6 mg
Vitamin A
1011 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
78 mcg
Vitamin B12
0 mcg
Vitamin C
51 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
102 mg
Manganese
1 mg
Phosphorus
211 mg
Selenium
13 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
