Spring Risotto With Lemon, Feta & Your Favourite Herbs

2 faves
Nutrition per serving    (USDA % daily values)
CAL
874
FAT
81%
CHOL
44%
SOD
80%
Uploaded by: krus mynta

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Ingredients for 2 servings

1 onion chopped

white wine

vegetable stock

200 g risotto rice (i used carnaroli from italy)

2-3 carrots, chopped

maple syrup

300 g green peas

zest of 1 lemon plus a little of its juice

a bunch of your favourite herbs, washed and finely chopped (e.g. garden cress, mint, dill, or parsley)

150 g feta

1 handful of grated parmesan

1 tbsp butter

sea salt, freshly ground black pepper

Preparation

1.

heat the vegetable stock. in a pan heat olive oil, then add onion and cook until soft. now add the rice. after a minute add the wine and lemon zest and keep stirring

2.

turn down the heat and add the stock little by little. keep an eye on the pan and stir every few minutes

3.

while the risotto cooks, in a seperate pan heat a little olive oil and roast the carrots with a little maple syrup until slightly brown (not too long, they should still be crisp)

4.

when the risotto is almost al dente, add the carrots and peas. season with sea salt and black pepper and let cook for some more minutes

5.

turn off the heat and add butter, parmesan and 2/3 of the feta. let rest with closed lid for 2 more minutes

6.

serve with the rest of the feta and herbs sprinkled on top

7.

enjoy

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