Risotto with mushrooms & garden peas
Risotto with mushrooms & garden peas
611kcal Per person
17g Protein
80g Carbs
25g Fat
13g Fiber
Ingredients
- 4 ounces garden peas (frozen) (112 g)
- ½ onion
- 1 clove garlic (5 g)
- 4 ounces mushrooms (112 g)
- ½ cube vegetable bouillon
- 2 cups water (474 ml)
- 1 tablespoon olive oil (15 ml)
- 3 ounces brown rice (84 g)
- 1 teaspoon Italian seasoning (2 g)
- 1 ½ fluid ounce coconut milk (45 ml)
Preparing this recipe
- Allow the garden peas to thaw briefly.
- Finely chop the onion and garlic. Slice the mushrooms.
- Dissolve the bouillon cube in hot water.
- Heat the oil in a pan over medium heat. Sauté the onion and garlic for 2 minutes. Add the rice and mushrooms and stir well. Cook for 3 minutes.
- Then gradually add the broth, a little at a time, stirring regularly. Wait to add more broth until the previous amount is almost fully absorbed by the rice.
- Add the garden peas, Italian seasoning and coconut milk when the rice is almost done, after about 20 minutes. Continue to add broth and stir until the rice and peas are cooked.
- Season with (freshly ground) pepper.
Tip van FitChef
Also delicious with fresh basil.
