Risotto with mangetout and peas

Name: Risotto with mangetout and peas
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 150 g Sweet peas; 7-10 Tbsp Salt; 1 small onion; 1 Garlic clove; 20 g Butter; 200 g Risotto rice (Arborio); 50 ml White wine; 500 ml Vegetable broth (instant); 7-10 Tbsp Pepper; 100 g frozen peas; 20 g grated parmesan cheese; 4 discs (approx. 40 g) Black Forest ham; 4 Grissini; 7-10 Tbsp Chervil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

150 g Sweet peas
7-10 Tbsp Salt
1 small onion
1 Garlic clove
20 g Butter
200 g Risotto rice (Arborio)
50 ml White wine
500 ml Vegetable broth (instant)
7-10 Tbsp Pepper
100 g frozen peas
20 g grated parmesan cheese
4 discs (approx. 40 g) Black Forest ham
4 Grissini
7-10 Tbsp Chervil

Directions

1
Wash and clean the sugar snap peas. Cook in boiling salted water for about 4 minutes. Drain, quench and let drain. Peel onion and garlic and chop finely. Melt butter in a pot and fry onion and garlic until transparent. Add rice and fry until transparent while stirring. Deglaze with white wine and let it boil down.
2
Add stock in portions, always let it boil down in between. Cook rice in this way for about 20 minutes while stirring. Season with salt and pepper. After 15 minutes cooking time add peas and sugar snap peas. Finally stir in parmesan and put it on plates. Roll up ham on grissini and serve with risotto. Garnish with chervil as desired