Green Pea & 4 Cheese Risotto Recipe

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Green Pea & 4 Cheese Risotto
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Ingredients
14
Count
Nutrition
697
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Pour the boiling water into a pyrex or other heat resistant jug, add the chicken stock cube (or veg cube) and stir to dissolve.
  2. Put the knob of butter (about 1 or 2 teaspoons) into a wok or deep frying pan - I used a medium sized non-stick one - easier. Put the pan onto a hotplate full on or just below.
  3. (Meanwhile put the Broccoli, split into bite sized pieces, into a small pan of water with a pinch of salt to cook for about 3 to 5 mins).
  4. When the butter has melted and begun to bubble, but not brown, add the cup of rice. Stir for a minute or 2, not longer or the rice will brown.
  5. Then add about a cup of the water & stock cube mix, stir now and then until the liquid has almost all gone, then add more stock, and stir again until the liquid had again almost gone - keep doing this until the stock is almost all gone from the jug, leaving about 1 cupful.
  6. At this point add the chopped asparagus spears and the last cup of stock, reduce again stirring now and then.
  7. Add the mangetout peas (cut into 3) and frozen peas and another cup of fresh boiled water, reduce again,.
  8. Then add the strained broccoli, 3 grated cheeses and the Mascarpone.
  9. Now you just need to keep on tasting the rice to make sure it isn't hard - if it's still hard but the liquid in the pan is gone then add another cup of boiled water and reduce again, repeat until the rice is soft enough to eat.
  10. Just before serving add the chopped fresh basil - Yum!
  11. The other way is to just cook the rice and stock/water alone until it is soft enough to eat, then add the cooked broccoli, peas and mangetout - if you are doing it this way then blanch the asparagus in boiling water for 2 - 3 mins and add at the same time as the broccoli, then add the 4 cheeses and stir on the heat until thick and creamy.
  12. Then add the chopped fresh Basil stir and serve. Maybe with another grating of fresh pecorino cheese on top.
  13. Serve as a vegetarian main meal or as an accompaniment to a main meal or as a little starter - if a starter it might stretch to 8 or 10, depending on the size of your individual serving dishes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 697.48 Kcal (2920 kJ)
Calories from fat 176.22 Kcal
% Daily Value*
Total Fat 19.58g 30%
Cholesterol 56.25mg 19%
Sodium 676.53mg 28%
Potassium 402.15mg 9%
Total Carbs 38.52g 13%
Sugars 3.7g 15%
Dietary Fiber 4.89g 20%
Protein 20.74g 41%
Vitamin C 94.8mg 158%
Vitamin A 1mg 33%
Iron 1.9mg 11%
Calcium 522.3mg 52%
Amount Per 100 g
Calories 178.17 Kcal (746 kJ)
Calories from fat 45.02 Kcal
% Daily Value*
Total Fat 5g 30%
Cholesterol 14.37mg 19%
Sodium 172.82mg 28%
Potassium 102.73mg 9%
Total Carbs 9.84g 13%
Sugars 0.95g 15%
Dietary Fiber 1.25g 20%
Protein 5.3g 41%
Vitamin C 24.2mg 158%
Vitamin A 0.3mg 33%
Iron 0.5mg 11%
Calcium 133.4mg 52%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.8
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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