Summary

Ingredients

• 250 g Ebly
• 1 onion (s), diced
• 2 tablespoon butter
• 200 g beans, reen (reen beans), fresh
• 700 ml vegetable stock
• 150 g peas (frozen)
• some oregano, chopped
• some parsley, chopped
• 200 g sheep cheese, diced
• Pepper, whiter

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Instructions

1. Melt the butter in a saucepan, sauté Ebly and onion cubes in it. Wash the green beans and cut in half. Add the beans to the risotto and deglaze with the vegetable stock. Let cook for 10 minutes. Possibly add a little broth.
2. Stir in the peas and cook for another 5 minutes. As soon as the risotto has the right bite, fold in the diced sheep cheese, herbs and pepper.
3. Tip: Fish fillets go well with it.