A delicious creamy risotto with peas.
No. of servings
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.
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.
Add grated cheese and a little butter. Stir until dissolved, creating a cream consistency.