Photo: Sorin Gheorghita
Pesto, pea & bean risotto
10 ingredients
5 min + 20 min
Serves 4
openrecipes
The art of risotto making can be almost mystical if you believe some cooks, but here's a recipe that anyone can follow successfully
Estimated Nutrition (whole recipe, rough)
700
Calories
21g
Protein
33g
Fat
74g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Broad Bean | not in our table | 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
- butter
- olive oil
- 1 onion , peeled and finely chopped (not a red one)
- 200g in total, peas , broad beans and green beans , cut into small lengths
- 800ml vegetable stock , at simmering point
- 300g carnaroli rice
- 100ml white wine
- 2-3 tbsp pesto
- handful basil leaves
- Parmesan , grated, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes