austrian

Wild Garlic Risotto with Peas and Crispy Speck

This simmered dish pairs speck, diced with peas, frozen, wild garlic leaves, chopped and arborio rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

35 g Protein

54 g Carbohydrates

29 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

90g arborio rice 117 kcal
550g chicken broth 33 kcal
50g speck (smoked cured ham), diced 125 kcal
70g onion, finely chopped 28 kcal
16g butter 115 kcal
60g dry white wine 49 kcal
90g peas, frozen 73 kcal
20g wild garlic leaves, chopped 30 kcal
25g hard aged cheese, grated 101 kcal
1g black pepper 3 kcal

Cooking instructions

chicken broth
Warm broth in a small pot and keep at a gentle simmer.
speck (smoked cured ham)
In a skillet, cook diced speck over medium heat until crisp; remove to a plate, leaving some fat in the pan.
arborio riceonionbutter
Add butter to the pan, then saute onion until translucent, 3-4 minutes. Stir in rice and toast 1 minute.
arborio ricechicken brothdry white wine
Add wine and stir until absorbed. Add hot broth a ladle at a time, stirring frequently, until rice is creamy and tender, 18-20 minutes.
speck (smoked cured ham)peaswild garlic leaveshard aged cheeseblack pepper
Stir in peas for the last 3 minutes. Off heat, fold in grated cheese and chopped wild garlic. Top with crispy speck and season with pepper.