Risotto with peas
Risotto with peas
Risotto with peas
5
1
Stefano Moraschini
Grind together celery, carrot, onion and ham and saute with a little oil and butter.
Combine the peas, a ladle of hot broth, salt and pepper and cook for 5 minutes.
Add the rice, stir and bring to cooking wetting with the broth.
Before removing from heat combine cream diluted with 1 glass of brandy, stir well and serve with abundant grain.
Calories calculation
Calories amount per person:
1012
Ingredients and dosing for 4 persons
License
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