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Janet Helleberg: "I used half the quantity of rice and stock, was e…" Read More
8Ingredients
45Minutes
420Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 onion (small, diced)
- 375 grams risotto rice
- 1.5 liters vegetable stock
- 100 grams frozen garden peas (3½oz, or petit pois)
- 4 Tbsp. pesto sauce
- grated Parmesan (a little)
- 3 basil leaves (to serve)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium1550mg65% |
| Potassium170mg5% |
| Protein9g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate82g27% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A20% |
| Vitamin C30% |
| Calcium6% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Janet Helleberg 5 years ago
I used half the quantity of rice and stock, was enough for 2 adults and 4yr old. I used 100g peas and 3tbsp of pesto.
It was quite simple and tasty.