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Pea risotto
5
(1)
35 min
Knuspr-Küche
Ingredients
Preparation method
Ingredients overview
- 250 grams frozen peas
- 250 grams risotto rice
- 1 onion
- 2 garlic cloves
- 80 grams bacon
- 1 tbsp olive oil
- 2 tsp chicken stock powder 1
- 40 grams grated Grana Padano
- 50 grams mint (5 sprigs)
- 1 tbsp butter
- Salt
- Ground pepper
Pour boiling water over the frozen peas and allow them to thaw in it. Dissolve the stock powder in 3/4 l of hot water, stir and set aside. Finely dice the onion and garlic. Wash the mint, remove the leaves, finely chop them and also set aside. Cut the bacon into strips and fry in a pot without fat until nice and crispy. Then remove the bacon.
Now heat the olive oil with the remaining bacon fat to sauté the finely chopped onions and garlic. Then add the risotto rice and sauté briefly. Gradually pour in the dissolved stock water, waiting each time until the risotto rice has absorbed the liquid. Cook the risotto for a total of 20 minutes.
Now puree half of the thawed peas. Stir this puree along with the remaining peas, grated Grana Padano, and butter into the cooked risotto. Finally, season everything to taste with salt and pepper, sprinkle with the bacon and finely chopped mint, and serve.
Chef's tip
Don't have Grana Padano on hand right now? No problem. You can use another hard cheese instead.
15 min
Under an hour
