Informations supplémentaires
35 min.
|
722 kcal
|
easy
|
|
Printable version
1. Setup
Peel onion and garlic and trim ends. Chop the garlic. Dice onion in 1/4 inch pieces. Chop 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 20-24 minutes.
4. Add the egg mixture
Whisk the egg with the cream and the grana padano.
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. Bon appétit!
132gBacon
180gArborio Rice
0.5unitYellow Onion(s)
2unitGarlic Clove(s)
30mlCream 18%
1unitFresh egg
1unitChicken Broth Cube(s)
40gGrana Padano Cheese
120gGreen Peas
1unitFresh Italian Parsley
What you need
Pan, Bowl, Whisk
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