Spring risotto with sugar snap peas and young carrots


Preparation time approx. 45 minutes

Nutritional values ​​per serving

  • Fat: 24.0 g
  • Carbohydrates: 50.1 g
  • Protein: 11.7 g
  • Dietary fiber: 7.9 g
  • Calorific value: 466.0 kcal


  • Extra virgin olive oil
  • herbal seasoning
  • soup
  • 1 onion
  • 300 g young carrots
  • 150 g sugar snap peas
  • 200 g risotto rice
  • 40 g Parmesan, freshly grated
  • 40 g cold butter
  • 2 tbsp parsley, chopped
  • 1 tbsp chervil, chopped


Spring risotto with sugar snap peas and young carrots: Peel and finely dice 1 onion. Peel 300 g young carrots, cut length ways into 3 mm thick slices and halve again.

Clean 150 g of snow peas and cut in half at an angle. Pour 1 liter of clear stock from soup into a saucepan and briefly bring to the boil.

In the meantime, heat 2 tablespoons of extra virgin olive oil in a large saucepan and simmer the onion cubes for about 5 minutes until soft. Put 200 g risotto rice in the pan and sauté too. Gradually pour in a quarter liter of broth at a time. Simmer at medium temperature, stirring frequently, until the broth is almost soaked up. The rice should still have a light bite, it has to cook for about 20-25 minutes.

Add the vegetables about 5 minutes before the end of the cooking time. Vigorously stir 40 g freshly grated Parmesan and 40 g cold butter into the risotto and season with 2 tbsp chopped parsley, 1 tbsp chopped chervil and herb seasoning. Arrange the risotto in deep plates.

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