Risotto with leeks, carrots and gourmet peas

Risotto with leeks, carrots and gourmet peas

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A perfect risotto for future moms. An important source of beta-carotene, carrots also contain fiber and potassium, as do greedy peas. As for the leek, it is a non-negligible source of folate.


For 4 people :

  • 350 g of risotto rice (variety Valione or Avorio)
  • 100 g of gourmet peas
  • 30 g butter 2 carrots
  • 1 leek
  • 1 white onion
  • 1 liter of vegetable broth
  • 5 tablespoon olive oil
  • salt
  • mill pepper


Wash the sweet peas and blanch for 5 minutes in boiling salted water. Drain. Wash the leek, cut it in half and slices. Peel the onion and chop it finely. Peel the carrots and cut them into cubes.
Heat the oil in a saucepan and fry the onions until they become translucent. Add leek and carrots and sauté quickly. Then pour the rice and fry it until the grains become translucent. Pour pre-heated vegetable broth over the rice and evaporate, stirring.
Continue adding the broth gradually until the rice is cooked. There must always be enough liquid in the pan to cover the rice. Just before the end of cooking, add the gourmet peas and continue cooking until the rice is al dente. Salt and pepper generously.
Stir in the butter and serve immediately. You can sprinkle the dish with parmesan cheese.

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