Hernerisotto
recipe

A creamy and delicious pea risotto, perfect for a comforting meal.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 1 dl risotto rice
- 1 l vegetable broth
- 1 dl white wine
- 1 onion
- 2 garlic cloves
- 200 g frozen peas
- 100 g Valio Koskenlaskija cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
1. Peel and finely chop the onion and garlic.
2. Heat the olive oil in a pot, then add the onion and garlic. Sauté until they are soft.
3. Add the risotto rice and stir until the rice becomes slightly translucent.
4. Pour in the white wine and let it evaporate while stirring.
5. Gradually add the vegetable broth, about 100 ml at a time, stirring continuously. Add the next portion only after the previous one has been absorbed.
6. Once the rice is cooked and creamy, stir in the frozen peas and crumbled Valio Koskenlaskija cheese. Mix well.
7. Season with salt and pepper to taste.
8. Serve the pea risotto garnished with fresh parsley.
Nutritional Information (per serving):
Calories: 320
Protein: 12g
Carbohydrates: 45g
Fat: 10g
Fiber: 5g
Sodium: 600mg

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