Risotto with Snow Peas and Pine Nuts
Risotto with Snow Peas and Pine Nuts - Go green! Great combination of hearty rice, sweet snow peas, and crunchy pine nuts.
Healthy, because
Even smarter
Nutritional values
This delicious risotto is packed wtih protein from the pine nuts and minerals from the snow peas.
This risotto makes a perfect and comforting weekend meal.
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 331 mg | (8 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 11 mg |
Ingredients
- Ingredients
- 10 ozs Snow peas
- salt
- 3 Tbsps Pine nuts
- 2 ozs Parmesan
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 12 ozs Arborio rice
- 28 ozs Vegetable broth
- 1 tsp Cultured butter
- peppers
- 4 stalks Basil (to taste)
Preparation steps
Rinse snow peas, remove strings, and cut off ends. Cut in half crosswise and blanch 4 minutes in boiling salted water. Shock in cold water and drain.
Toast pine nuts in a pan with no fat until golden yellow. Grate the Parmesan.
Peel and finely chop the shallot and garlic. Heat oil in a pan and sweat shallots and garlic over medium heat. Reduce heat, add rice, and sauté well.
Add hot broth to slightly cover rice and bring to a low boil. As rice absorbs the liquid add the next ladle. Repeat until the broth has been used up and rice is al dente. Just before adding the last of the broth, mix in the snow peas. Then add pats of the butter, half the Parmesan, and the pine nuts. Stir and season with salt and pepper.
Divide the risotto between 6 plates and sprinkle with remaining Parmesan. Garnish as desired with basil to serve.
