Green risotto

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and finely dice the onions. Clean, wash, drain and cut into long strips. Pour 250 ml of boiling chicken stock over the peas, let it stand for about 2 minutes. Puree very finely in the broth with a hand blender

2. 2

   For the meatballs soak toast in water. Wash the herbs, shake dry. Pluck dill flags from the stalks and chop finely. Chop parsley and 4 stalks of mint very finely

3. 3

   Squeeze the bread. Put the minced meat, bread, chopped herbs, mustard, 1 teaspoon of pepper, 1 1/2 teaspoon of salt, half of the onions and egg into a mixing bowl and knead well with the dough hooks of the hand mixer. Form 8 meatballs from the minced meat mixture with moistened hands. Put them in a cold place

4. 4

   Peel and finely chop the garlic. Heat the olive oil in a pot, fry the remaining onions and garlic over a low heat until transparent. Add rice and lemon zest, fry briefly. Season with pepper. Gradually add 500 ml chicken stock, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid. Finally add the mashed peas. Cook for a total of 30-35 minutes. Season to taste with salt, pepper and lemon juice

5. 5

   In the meantime, clean and wash spring onions and cut them into fine rings. Mix 75 g sour cream and 25 g goat's cream cheese. Put sugar snap peas in boiling salted water and cook for about 2 minutes, pour into a sieve and drain well

6. 6

   Heat the oil in a large frying pan. Fry the meatballs in it at medium heat on each side for about 4 minutes. Wash 3 stalks of mint, shake dry and pluck the leaves from the stalks

7. 7

   Mix the mangetouts, goat's cream cheese sour cream and spring onions into the finished risotto, heat up again briefly. Serve the risotto and meatballs with the remaining goat's cream cheese and mint leaves

Nutrition Facts

KCAL
880 kcal

CARBS
74 g

FATS
47 g

PROTEINS
41 g