Photo: K8
Risotto with peas and saffron
8 ingredients
30 min + 30 min
Serves 4
openrecipes
This is known as Risotto con i Pisellini e Zafferano in Italy.
Estimated Nutrition (whole recipe, rough)
585
Calories
41g
Protein
16g
Fat
68g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small onion
- 3 tbsp unsalted butter
- 4 handfuls raw or cooked frozen peas
- 340g/12oz arborio rice
- up to 2 litres/3½ pints chicken or vegetable stock
- a pinch of saffronsaffron
- 4 tbsp freshly grated parmigiano reggiano
- sea salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes