Risotto with peas

Name: Risotto with peas
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small onion; 1 Garlic clove; 20 g Butter or margarine; 250 g Risotto rice (Arborio); 100 ml dry white wine; 500 ml clear chicken stock (instant); 7-10 Tbsp Pepper; 150 g frozen peas; 50 g coarsely grated parmesan cheese

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small onion
1 Garlic clove
20 g Butter or margarine
250 g Risotto rice (Arborio)
100 ml dry white wine
500 ml clear chicken stock (instant)
7-10 Tbsp Pepper
150 g frozen peas
50 g coarsely grated parmesan cheese

Directions

1
Peel and finely dice the onion and garlic. Melt the fat in a pot and fry the onion and garlic until transparent. Add rice and fry until transparent while stirring. Deglaze with white wine and let it boil down. Add chicken soup in portions, let it boil down again and again.
2
Cook rice in this way for about 20 minutes while stirring. Season with salt and pepper. After 15 minutes cooking time add peas. Finally stir in parmesan, except for 1 tablespoon, and arrange on a plate. Serve garnished with 1 tablespoon of parmesan and basil leaves