3 cups of water (720 ml)
1 cup of rice (200 g)
200 g of green peas, cut in half
1 large carrot (200 g), cut into thin diagonal slices
1 cup of chopped fresh parsley (120 g)
1 medium onion (100 g) finely chopped
1 small red or yellow bell pepper (100 g) seeded and cut into strips
8 mini radishes (185 g) cut in half
1/2 teaspoon salt
For the seasoning
1 tablespoon olive oil
3 cloves of garlic, minced
2 tablespoons freshly squeezed lemon juice
4 tablespoons chopped fresh chives
3 cups of water (720 ml)
1 cup of rice (200 g)
200 g of green peas, cut in half
1 large carrot (200 g), cut into thin diagonal slices
1 cup of chopped fresh parsley (120 g)
1 medium onion (100 g) finely chopped
1 small red or yellow bell pepper (100 g) seeded and cut into strips
8 mini radishes (185 g) cut in half
1/2 teaspoon salt
For the seasoning
1 tablespoon olive oil
3 cloves of garlic, minced
2 tablespoons freshly squeezed lemon juice
4 tablespoons chopped fresh chives
In a large saucepan, bring the water to a boil
Add the remaining ingredients and let it simmer again
Reduce the heat and cook, stirring occasionally, until the rice and vegetables are tender and have absorbed all the water (about 30 minutes)
Prepare the seasoning: in a medium frying pan with olive oil, fry the garlic over low heat, stirring constantly, until it starts to brown
Add the lemon juice and chives and mix well
Transfer the risotto to a serving bowl, add the prepared seasoning and stir
Serve immediately
143 calories per serving
