Green risotto with burrata

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare 600 ml of vegetable broth in total.

Step 2

Green sauce: Add 300 ml of the previously prepared vegetable broth, 400 gram of green peas, 20 gram of parsley, salt, pepper and chili flakes to a blender and blend until smooth.

Step 3

Heat a splash of olive oil in a saucepan over medium heat. Add the butter and let it melt in the olive oil.

Step 4

Stew the onion and garlic while stirring. Do not let the onion color!

Step 5

Pour the risotto rice into the pan. Stir and cook the grains briefly with it.

Step 6

Add the white wine and stir briefly.

Step 7

Add the left over 300 ml vegetable broth to the risotto, ladle by ladle, keep stirring for about 5 minutes.

Step 8

Add the green sauce, ladle by ladle, to the risotto. Keep stirring for about 5 minutes.

Step 9

Add 30 gram of butter, the 60 gram of parmesan cheese, 100 gram green peas and asparagas (snapped into smaller pieces).

Step 10

Put the lid on the pot and let the rice cook for about 5 more minutes over low heat. Do not stir. Check the rice frequently. Once the grains have absorbed the moisture, stir everything.

Step 11

The risotto is ready to be served. You can add mozarella or burrata as a topping (optional).