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Pea risotto

Pea risotto

    

A delicious creamy risotto with peas.

recipe,photo-recipe,milled rice,peas,parmesan,Risotto,Italian cuisine,Gluten-Free,Seasonal recipes

Risotto

Italian cuisine

Cook

No. of servings

2

Ready in

40 min.

Difficulty

low

 

 

Recipe

1. 

olive oil 2 tbsp  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 1.05 quart (1000 ml)  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!

Ingredients

milled rice8.75oz250grams
olive oil2tbsp2tablespoon
onion7oz200grams
parmesan1.75oz50grams
peas7oz200grams
unsalted butter1.75oz50grams
vegetable bouillon0.75oz20grams
water1.05quart1litre

 

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