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Good Day, Christopher: "Excellent! Quality ingredients, and particularly…" Read More
12Ingredients
40Minutes
850Calories
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Description
This is a classic springtime recipe using fresh from the garden peas. It is not a true risotto, since it is eaten more as a soup, but if you like, you can add the broth/stock more slowly and stir until absorbed in the traditional manner for risotto . . . and have a thicker version. I also like the addition of garlic and pancetta for a better flavor.
Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. butter
- 1 cup diced yellow onion (finely)
- 2 cloves garlic (minced)
- 4 oz. pancetta (cut into ¼" cubes)
- 2 cups arborio rice
- 1/2 cup dry white wine
- 6 leaves fresh sage
- 8 cups chicken broth (/stock)
- 4 cups fresh peas (frozen works too)
- 1 cup cheese (freshly grated parmigiano)
- 1/2 cup cheese (freshly grated regianno)
- 4 Tbsp. Italian parsley (chopped)
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NutritionView More
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850Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories850Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium760mg32% |
| Potassium1180mg34% |
| Protein41g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate110g37% |
| Dietary Fiber11g44% |
| Sugars11g |
| Vitamin A40% |
| Vitamin C110% |
| Calcium40% |
| Iron35% |
* 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(1)
Good Day, Christopher 6 years ago
Excellent! Quality ingredients, and particularly the use of a good, rich stock produced a superbly flavourful — and very pretty— risotto.