Risotto with Pork Meatballs and Sugar Snap Peas | RICARDO

Name: Risotto with Pork Meatballs and Sugar Snap Peas | RICARDO
Ingredients: ½ cup (40 g) panko breadcrumbs; ¼ cup (60 ml) milk; 1 lb (450 g) ground pork; ¼ cup (20 g) Parmesan cheese, finely grated; 1 small garlic clove, finely chopped; ¼ tsp ground fennel seeds; 6 cups (1.5 litre) chicken broth; 1 small onion, chopped; 3 tbsp butter; 1 ½ cups (315 g) arborio rice; ¾ cup (180 ml) dry white wine; 3 cups (300 g) sugar snap peas, trimmed, cut into pieces and blanched for 2 minutes; ¾ cup (55 g) Parmesan cheese, finely grated

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Ingredients

½ cup (40 g) panko breadcrumbs
¼ cup (60 ml) milk
1 lb (450 g) ground pork
¼ cup (20 g) Parmesan cheese, finely grated
1 small garlic clove, finely chopped
¼ tsp ground fennel seeds
6 cups (1.5 litre) chicken broth
1 small onion, chopped
3 tbsp butter
1 ½ cups (315 g) arborio rice
¾ cup (180 ml) dry white wine
3 cups (300 g) sugar snap peas, trimmed, cut into pieces and blanched for 2 minutes
¾ cup (55 g) Parmesan cheese, finely grated