Pea And Pesto Risotto

TESCO(3)
Janet Helleberg: "I used half the quantity of rice and stock, was e…" Read More
8Ingredients
45Minutes
420Calories

Ingredients

US|METRIC
  • 1 tablespoon olive oil
  • 1 onion (small, diced)
  • 375 grams risotto rice
  • 1.5 liters vegetable stock
  • 100 grams frozen garden peas (3½oz, or petit pois)
  • 4 tablespoons pesto sauce
  • grated Parmesan (a little)
  • 3 basil leaves (to serve)
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    NutritionView More

    420Calories
    Sodium65% DV1550mg
    Fat8% DV5g
    Protein18% DV9g
    Carbs27% DV82g
    Fiber16% DV4g
    Calories420Calories from Fat45
    % DAILY VALUE
    Total Fat5g8%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol<5mg1%
    Sodium1550mg65%
    Potassium170mg5%
    Protein9g18%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate82g27%
    Dietary Fiber4g16%
    Sugars6g12%
    Vitamin A20%
    Vitamin C30%
    Calcium6%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Arthur K. 2 months ago
    Enjoyable. Best with arborio rice, chicken stock, and wine.
    Janet Helleberg 6 months ago
    I used half the quantity of rice and stock, was enough for 2 adults and 4yr old. I used 100g peas and 3tbsp of pesto. It was quite simple and tasty.
    Jordan Dove 2 years ago
    Really nice, I cooked it without onions though because I don't like them!

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