Risotto with peas
3 servings
30 minutes
The recipe is taken from the book "River Cottage. Food for the little ones" (publishing house "CookBooks") by Nikki Duffy.
1
In a large pot, heat half the butter over medium heat, add chopped onion and sauté for 5-10 minutes until soft. Meanwhile, bring the broth to a gentle simmer in a small saucepan and keep it on low heat.
- Butter: 50 g
- Onion: 1 head
- Chicken broth: 1 l
2
Add rice to the onion and stir for 1-2 minutes. Gradually pour in the broth, one ladle at a time, allowing it to absorb each time. Stir frequently.
- Arborio rice: 250 g
- Chicken broth: 1 l
3
After about 15 minutes, add the peas to cook them in the broth with the rice. After another 5 minutes, the broth should be finished and the rice should be soft. The risotto should be thick and creamy in consistency.
- Green peas: 250 g
4
Turn off the heat, add the remaining oil and sprinkle with parmesan. Cover and let sit for 1-2 minutes for the oil to melt, then stir. Season with salt and pepper if desired and serve immediately.
- Butter: 50 g
- Grated Parmesan cheese: to taste
- Salt: to taste
- Ground black pepper: to taste
