Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 onions)
- olive oil
- 250 g rice (risotto rice)
- 1 liter vegetable stock, hot
- 500 g peas, frozen
- 30 g butter
- 150 g cheese (Emmentaler)
- 50 g basil, cut into small pieces, fresh or frozen
- possibly salt
Print Recipe
Pin Recipe Instructions
- Finely dice the onions and sauté in a large saucepan with the olive oil. Add the risotto rice and fry lightly. Then always pour a ladle with vegetable stock and stir at medium temperature until the rice has soaked up the stock.
- Continue like this until the rice is firm to the bite (takes about 20-25 minutes). Then add the defrosted peas (if you forgot to defrost them you can also add them frozen) and warm them up.
- Stir in the butter and cheese and let the risotto stand until the rice has a creamy consistency (the remaining liquid has absorbed). Depending on the intensity of the vegetable stock, you may need a little more salt.
- Then stir in the basil and serve the risotto.
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