- Difficulty: Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
- Energy 508.40 (Kcal)
- Carbohydrates 71.41 (g) of which sugars 5.19 (g)
- Proteins 21.14 (g)
- Fat 14.43 (g) of which saturated 4.91 (g)of which unsaturated 8.07 (g)
- Fibers 5.66 (g)
- Sodium 908.27 (mg)
Indicative values for a portion of 290 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes
You can use either fresh peas (as in my case) or frozen ones.
I recommend using rice suitable for risottos, such as vialone nano or carnaroli.
If you don’t like mint, you can replace it with a handful of chopped parsley.
You can substitute smoked bacon with speck or cooked ham.
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