Colourful risotto

Name: Colourful risotto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion; 40 g Butter; 250 g Risotto or Arborio rice; 1/8 l White wine; 600 ml Vegetable broth (instant); 1 red pepper; 150 g frozen peas; 150 g sliced boiled ham; 40 g grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chervil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion
40 g Butter
250 g Risotto or Arborio rice
1/8 l White wine
600 ml Vegetable broth (instant)
1 red pepper
150 g frozen peas
150 g sliced boiled ham
40 g grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chervil

Directions

1
Peel and finely chop the onion. Fry in 20 g hot butter until translucent. Add rice and steam briefly. Add wine and let it boil down. Add stock and let it swell at low heat for about 20 minutes.
2
In the meantime, clean, wash and dice the peppers. Add the bell peppers and peas 10 minutes before the end of the cooking time and cook with them. Fold in remaining butter, parmesan and ham. Season with salt and pepper. Garnish risotto with chervil leaves if necessary