Carrot and Sweet Pea Risotto with Carrot Top Pesto Recipe by Joel Gamoran | Yummly
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Carrot and Sweet Pea Risotto with Carrot Top Pesto

JOEL GAMORAN
19Ingredients
50Minutes
960Calories
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Description

Creamy risotto doesn't have to be intimidating! Sweat an onion without breaking a sweat, see why and how cutting food on the bias affects taste, and make pesto with the most unusual ingredients.

Ingredients

US|METRIC
4 SERVINGS
  • 4 cups chicken stock (preferably homemade, plus more as needed)
  • 1 bunch multicolored carrots (with stems and greens)
  • 1 cup frozen peas
  • 1 Tbsp. extra-virgin olive oil (for vegetables)
  • 1 Tbsp. unsalted butter (for vegetables)
  • salt (to taste, as needed throughout recipe)
  • 1 Tbsp. extra-virgin olive oil (for onions)
  • 1 yellow onion (medium)
  • 1 cup arborio rice
  • 1 cup dry white wine
  • 2 garlic cloves
  • 1 bunch basil
  • 1/4 cup raw almonds
  • 1/2 cup grated Parmesan cheese (for pesto)
  • 1/2 cup extra-virgin olive oil (for pesto)
  • 1/2 cup grated Parmesan (for finishing risotto)
  • 1 Tbsp. unsalted butter (for finishing risotto)
  • grated Parmesan cheese (for serving)
  • extra-virgin olive oil (for serving)
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    NutritionView More

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    960Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories960Calories from Fat540
    % DAILY VALUE
    Total Fat60g92%
    Saturated Fat14g70%
    Trans Fat
    Cholesterol50mg17%
    Sodium1090mg45%
    Potassium860mg25%
    Protein27g53%
    Calories from Fat540
    % DAILY VALUE
    Total Carbohydrate72g24%
    Dietary Fiber8g32%
    Sugars14g28%
    Vitamin A360%
    Vitamin C25%
    Calcium40%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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