Risotto with peas (Risotto con i piselli)
Instructions
Put the peas in a pot with lightly salted water, fresh onions, peeled, washed and cut into rondelline, the stalk of celery washed and cut it too a rondelline and let Cook for 20 minutes. Add a little vegetable stock, bring to a boil and add the rice to cook in the same way as a risotto, adding the liquid in small doses. Add salt if necessary.
The risotto should be soft and got quite al dente. Combine oil, grated Parmesan and a sprinkling of freshly ground black pepper. Let stir for a couple of minutes and serve hot.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 3 persons
- 200 g carnaroli rice
- 150 g frozen peas
- 4 fresh onions
- 1 stalk of celery
- 500 ml of broth made with vegetable nut 1
- 2 Tablespoons extra virgin olive oil (20 g)
- 1 tablespoon grated Parmesan (10 g)
- salt and pepper q. b