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.

Risotto with peas

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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