Risotto with Peas
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g rice puddin
- 1 tablespoon oil
- 2 tablespoon butter
- 1 small onion (s), diced
- 150 g ham or bacon, diced
- 450 g peas, frozen or fresh
- 750 ml meat stock
- 3 tablespoon parmesan, freshly grated
- salt and pepper
- 2 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Heat the oil and some butter. Briefly fry the onions and ham in it, then add the rice. Toast the rice while stirring until it is translucent. Then add the peas and gradually pour in the broth. Do not pour in again until the broth has been absorbed. Cook for about 15-20 minutes, then try.
- Season with the spices, fold in the butter and parmesan and serve immediately, sprinkled with parsley.
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