Summary

Ingredients

• 350 g peas, frozen or fresh
• 1 liter vegetable stock
• 1 onion (s)
• 1 small carrot (s)
• 2 tablespoons oil
• 300 g risotto rice
• 2 teaspoons butter
• 25 g parmesan cheese
• Parsley, fresh for sprinkling
• possibly salt and pepper from the mill
• Parmesan, freshly grated

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Instructions

1. First pre-cook the green peas (fresh or frozen). Bring one liter of vegetable broth to the boil, add the peas to the boiling broth and after boiling again let simmer slowly for approx. 8 minutes. Drain through a sieve, collect the broth and later save for the rice to cook.
2. Peel an onion, scrape off a carrot and cut both into small cubes. Heat 1 tablespoon of oil in a saucepan, sweat the onion in it until translucent, add the diced carrots and sauté briefly.
3. Stir the risotto rice into the onion and carrot cubes, deglaze with a little broth. Reduce almost all of the liquid over high heat. Pour in enough stock until the rice is just a little covered. Let the rice cook in the same way for about 20-25 minutes. Pour in the broth again and again, possibly even water at the end.
4. When the rice is grainy but still soft, fold the green peas into the rice and heat. Remove the rice with peas from the hotplate, stir in 1 piece of butter and the parmesan.
5. If necessary, season with salt and freshly ground pepper. Sprinkle freshly cut parsley on top. Put freshly grated parmesan on the table in an extra bowl for self-service.