Rice and Pea Risotto Recipe

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Ingredients:

Serving

2 tbsp butter
2 tbsp white onions, chopped
340 g fresh green peas
170 g pancetta, chopped
8 cups chicken stock
3 1/2 cups arborio rice
1/2 cup chopped parsley
salt and pepper
1 cup grated grana padano or 1 cup parmesan cheese

Directions:

Melt 1 tbsp of the butter in a large skillet over medium heat.
Add the pancetta and saute until lighted crisped.
Add onion and saute until clear.
Stir in peas if using fresh and cook for 1 minute, then add chicken stock and bring to a boil.
Add the rice and parsley and peas (if using frozen) and simmer until the rice is cooked but still firm to the bite, about 10 - 14 minutes. The mixture should still look dense, but with more liquid than a risotto. Season to taste with salt and pepper.
Remove from heat and stir in remaining 1 tbsp butter and cheese. Serve at once.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	889.9 Kcal (3726 kJ)
Calories from fat	228.76 Kcal
		% Daily Value*
Total Fat	25.42g	39%
Cholesterol	42.44mg	14%
Sodium	991.1mg	41%
Potassium	592.97mg	13%
Total Carbs	116.85g	39%
Sugars	9.98g	40%
Dietary Fiber	4.43g	18%
Protein	35.31g	71%
Vitamin C	29.6mg	49%
Iron	0.9mg	5%
Calcium	2689.9mg	269%

Amount Per 100 g
Calories	149.43 Kcal (626 kJ)
Calories from fat	38.41 Kcal
		% Daily Value*
Total Fat	4.27g	39%
Cholesterol	7.13mg	14%
Sodium	166.43mg	41%
Potassium	99.57mg	13%
Total Carbs	19.62g	39%
Sugars	1.68g	40%
Dietary Fiber	0.74g	18%
Protein	5.93g	71%
Vitamin C	5mg	49%
Iron	0.1mg	5%
Calcium	451.7mg	269%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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