Springtime Risotto

Name: Springtime Risotto
Prep time: 20 min
Cook time: 55 min
Total time: 55 min
Yield: 6 portions
Ingredients: 120 g carrots; 100 g fennel bulbs; 150 g fresh green peas; 150 g red radishes; 10 g fresh basil; 30 g Parmesan cheese; 50 g pine nuts; 30 g olive oil; 1 pinch fine sea salt; 500 g water; 1 pinch fine sea salt; 100 g onions; 20 g olive oil; 250 g risotto rice; 800 g liquid vegetable stock; 1 - 2 pinches ground black pepper

4.4 19 évaluations

Préparation 20min

Total 55min

6 portions

Ingrédients

carrots cut in pieces
120 g
fennel bulbs cut in pieces
100 g
fresh green peas shelled
150 g
150 g frozen green peas, shelled
red radishes quartered
150 g

Pesto

fresh basil
10 g
Parmesan cheese cut in pieces (3 cm)
30 g
vegetarian hard cheese, cut in pieces (3 cm)
pine nuts
50 g
olive oil
30 g
fine sea salt or to taste
1 pinch