Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 onion (s)
- 50 g butter
- 250 g short rain rice
- 0.5 liter ½ chicken broth
- 300 g peas, frozen
- salt
- 25 g parmesan, freshly rated
- 50 g Emmentaler cheese, rated
- Pepper White
Print Recipe
Pin Recipe Instructions
- Let the finely chopped onion in the melted butter become translucent. Fry the rice for 5 minutes while stirring, pour in the hot chicken stock and pour in the peas without defrosting. Season with salt and pepper and cook on a low heat for 20 minutes. Then fluff with a fork and fold in both types of cheese. Tip: Add 200 g of ham, cut into small pieces, to make the dish the main meal.
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