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Pea risotto

     

A delicious creamy risotto with peas.

Cook

No. of servings

2

Ready in

40 min.

Difficulty

low

 

 

1. 

olive oil 2 PL  onion 7 oz (200 g)  milled rice 8.75 oz (250 g)

Finely chop a medium sized onion and fry it until soft in olive oil. Add a cup of rice and fry for 2 min. Pour a glass of white wine.

2. 

water 1 l  vegetable bouillon 0.75 oz (20 g)  peas 7 oz (200 g)

When the wine is evaporated, add two glasses of water and two cubes of bouillon ( ideally, use a broth instead of bouillon). When water begins to boil, i tis time to add the peas (you can use frozen). Add water if necessary and cook until rice is cooked.

3. 

parmesan 1.75 oz (50 g)  unsalted butter 1.75 oz (50 g)

Add grated cheese and a little butter. Stir until dissolved, creating a cream consistency.

Bon appetit!

 

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