Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 4tablespoons butter
- 2tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 cloves garlic, finely chopped
- 350grams risotto rice
- 3/4 cup white wine
- 1 1/2 liters vegetable stock, heated to simmering
- 200grams frozen peas, defrosted
- 100grams frozen broad beans, defrosted and peeled
- 50grams Parmesan cheese, finely grated
- 1 handful flat leaf parsley, roughly chopped
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
2880kJ / 688Cal
2880 Kilojoules or 688 Calories
33% of daily energy intake*
Protein
16.1grams
Fat
29.2grams
Carbs
79.8grams
Sugars
9.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Melt the butter with the oil in a saucepan, add the onion, carrots and garlic and cook for about 3 minutes until soft. Add the rice and stir until coated with the butter mixture. Add the wine and cook rapidly, stirring, until it has evaporated.
Step 2 of 3
Add the hot stock, a ladleful at a time, and cook, stirring constantly, until each addition has been absorbed before adding the next. Continue until all the stock has been absorbed and the rice is creamy and cooked but still retains a little bite - this will take around 15 minutes.
Step 3 of 3
Add the peas and broad beans and heat through for 3-5 minutes. Remove from the heat and stir in the Parmesan and parsley. Season to taste with salt and pepper and serve immediately.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.