Photo: Alexander Maasch
Pea & goat’s cheese risotto
12 ingredients
4
openrecipes
A classic Italian dish that's hard to beat.
Estimated Nutrition (whole recipe, rough)
880
Calories
61g
Protein
36g
Fat
71g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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 litre organic chicken or vegetable stock
- 25 g butter
- ½ onion, finely chopped
- 100 g higher-welfare streaky bacon, cut into matchsticks
- 1 bunch fresh thyme
- 400 g risotto rice
- 150 ml white wine
- 200 g frozen peas
- sea salt
- freshly ground black pepper
- 100 g crumbly goat's cheese
- 75 g Parmesan cheese, freshly grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes