Risotto with Peas and Pistachios Recipe | Yummly

Risotto with Peas and Pistachios

EVERYDAY WITH RACHAEL RAY
17Ingredients
35Minutes
830Calories
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Ingredients

US|METRIC
  • 32 ounces chicken stock
  • salt
  • pepper
  • 1 1/2 cups fresh peas (shelled, or frozen peas)
  • 1 cup leaves (flat-leaf parsely)
  • 1/2 cup fresh mint leaves (packed)
  • 1/3 cup pecorino romano cheese (grated)
  • 1/4 cup tarragon leaves (packed fresh)
  • 3 tablespoons shelled pistachios (toasted)
  • 2 cloves garlic (finely chopped)
  • 1 lime (or small lemon, zested and juiced)
  • 1/2 cup EVOO
  • 1/4 pound pancetta (or prosciutto ends, chopped)
  • 3 scallions (large, or 1 small onion, finley chopped)
  • 1 1/4 cups arborio rice
  • 1/2 cup dry white wine
  • 2 tablespoons butter
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    NutritionView More

    830Calories
    Sodium46% DV1100mg
    Fat69% DV45g
    Protein55% DV28g
    Carbs26% DV78g
    Fiber32% DV8g
    Calories830Calories from Fat410
    % DAILY VALUE
    Total Fat45g69%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol55mg18%
    Sodium1100mg46%
    Potassium950mg27%
    Protein28g55%
    Calories from Fat410
    % DAILY VALUE
    Total Carbohydrate78g26%
    Dietary Fiber8g32%
    Sugars10g20%
    Vitamin A35%
    Vitamin C60%
    Calcium30%
    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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