Informations supplémentaires
35 min.
|
722 kcal
|
easy
|
|
Printable version
1. Setup
Chop the onion, garlic and parsley. Cut the bacon into small pieces. Put 1 2P | 1.5 3P chicken broth cube in 3.5 2P | 5 3P cups of warm water.
2. Cook the bacon
Heat a pan over medium-high heat. Add the bacon pieces and cook 6-8 minutes until crispy. Remove from the pan and put on a paper towel.
3. Make the risotto
Add the onion and the garlic and cook 2-3 minutes. Add the rice and mix well. Add the broth little by little stirring constantly until the rice is tender, about 15-20 minutes.
4. Add the egg mixture
Whisk the egg with the cream and the parmesan.
5. Finish the risotto
Add the bacon, green peas and the egg mixture. Mix and cook 1-2 minutes. Add salt and pepper to taste.
6. Plate your dish
Serve the risotto and garnish with the parsley. Kids can decide just how much parsley they want in their plates. Bon appétit!
132gBacon
180gCalrose Rice
0.5gYellow Onion(s)
2unitGarlic Clove(s)
30mlCream 18%
1unitFresh egg
1unitChicken Broth Cube(s)
40gGrana Padano Cheese
120gGreen Peas
0.5unitFresh Italian Parsley
What you need
722 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
73g
24%
fat
36g
55%
cholesterol
162mg
54%
fiber
5g
20%
protein
24g
saturated
14g
70%
sodium
855mg
36%
sugar
4g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg