Hernerisotto
recipe

A delicious and filling dish that pairs perfectly with fish or can be enjoyed on its own. Finish the dish with Parmesan shavings and fresh arugula.
Preparation Time: 30 minutes
Serving Size: 4

Ingredients

- 1 cup Arborio rice
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 4 cups vegetable broth
- 7 oz frozen peas
- 3.5 oz butter
- 3.5 oz Parmesan cheese, grated
- Salt to taste
- Black pepper to taste
- 1 handful fresh arugula

Instructions

1. Heat the vegetable broth in a saucepan and keep it warm.
2. Melt the butter in a large skillet and add the chopped onion. Sauté until the onion is soft.
3. Add the crushed garlic and Arborio rice. Stir and cook for a few minutes until the rice is translucent.
4. Add a ladleful of hot vegetable broth to the rice. Stir continuously and let the liquid absorb before adding another ladleful.
5. Continue this process until the rice is al dente, about 18-20 minutes. Add the peas in the last five minutes.
6. Once the risotto is ready, remove it from heat and stir in the grated Parmesan. Season with salt and black pepper.
7. Serve the dish topped with Parmesan shavings and fresh arugula.

Nutritional Information (per serving)

- Energy: 450 kcal
- Protein: 15 g
- Carbohydrates: 65 g
- Fat: 15 g
- Fiber: 5 g

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