Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Then stir in the basil and serve the risotto.