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Leek and Pea Risotto Recipe

Looking for an easy Leek and Pea Risotto recipe? Learn how to make Leek and Pea Risotto using healthy ingredients.


Submitted by junkiepterodactyl

Makes 8 servings



Creamy risotto topped with leeks and garden peas.

Recipe Ingredients for Leek and Pea Risotto

1500 grams Vegetable Stock
375 grams Wine
1 tbsp Olive Oil
700 grams Leeks, (Bulb And Lower Leaf-portion)
2 clove Garlic
600 grams Arborio Rice
500 grams Garden Peas

Recipe Directions for Leek and Pea Risotto

  1. Combine wine and stock in a large saucepan; bring to a boil. Reduce heat, simmer; covered to keep it warm

  2. Meanwhile, heat oil in saucepan, cook leek and garlic, stirring, until leek softens

  3. Add rice; stir to coat in leek mixture. Stir in 250ml of the stock mixture; cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture in 250ml batches, stirring, until all liquid is dissolved after each addition. Total cooking time should be about 30 minutes or until rice is tender

  4. Add peas; cook, stirring, until peas are tender.

  5. Serve with fresh basil

Categories

Main Dish

Nutrition Facts
Serving Size 461.8g
Amount Per Serving
Calories
783
Calories from Fat
17
% Daily Value*
Total Fat
1.9g
3%
Saturated Fat
0.3g
1%
Trans Fat
0.0g
Sodium
79mg
3%
Potassium
79mg
2%
Total Carbohydrates
152.4g
51%
Dietary Fiber
4.7g
19%
Sugars
4.8g
Protein
24.0g
Vitamin A 7% Vitamin C 14%
Calcium 3% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
82% confidence
C-
  Good points
  • Very low in saturated fat
  • Very low in sodium
  • Low in sugar
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