Pea and Pesto Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy arborio rice cooked with vegetable broth, white wine, peas, and leeks, finished with a bright basil pesto and lemon. Fresh, vibrant, and luxurious, it's a spring celebration on a plate.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1.5 cups arborio rice ((300g))
- 4-5 cups vegetable stock ((1 litre))
- ¼ cup white wine ((60ml))
- 1 large leek ((or 2 small))
- 1 cup frozen peas ((150g))
- Zest of 1 lemon and juice of half a lemon
- Salt and pepper for seasoning
- 2.5 cups fresh basil ((30g))
- ⅓ cup Pecorino Romano or Parmigiano Reggiano ((30g))
- 1.5 tablespoons pine nuts ((20g))
- 1 small clove garlic
- 3 tablespoons olive oil ((45ml) plus extra for sautéing)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1084mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 228mg
- Calcium
- 127mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1084MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.