Risotto with Sugar Snap Peas and Pine Nuts

Ingredients

• 300 g Sugar snap peas
• Salt
• 50 g Pine nuts
• 60 g parmesan (1 piece)
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 350 g arborio rice
• 900 ml vegetable broth
• 1 tsp yogurt butter
• Pepper
• 4 sprigs basil (optional)

Instructions

1. 1.

   Wash, trim, and halve sugar snap peas. Blanch in boiling salted water for 4 minutes. Drain, shock in cold water, then drain again.

2. 2.

   Toast pine nuts in a non‑stick pan without fat until golden yellow. Grate parmesan.

3. 3.

   Peel and finely chop shallot and garlic. Heat oil in a pan, sauté shallot and garlic over medium heat until translucent. Reduce heat, add rice and sauté until translucent.

4. 4.

   Gradually ladle 1–2 cups of broth at a time, stirring so the rice stays lightly covered. Add next ladle once previous is absorbed. Continue until rice is al dente and broth is used up. Just before adding the last ladle, reheat sugar snap peas with the risotto. Stir in butter flakes, half the parmesan, and pine nuts; season with salt and pepper.

5. 5.

   Divide risotto among six plates, sprinkle remaining parmesan on top, and garnish with a sprig of basil if desired.