Creamy risotto with dried peas
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ingredients
2 handfuls dried peas soaked the day before 1 pk small chopped onion 2 tbsp olive oil 1 pk zucchini 1 pk carrots 1 pk parsley 1 tsp salt ground black pepper 150 g risotto rice (arborio) 1.5 liters vegetable broth 50 g parmesan 2 tbsp butter
progress
A tasty, quick risotto for every day 😉
1.
Add the finely chopped onion to a saucepan with heated olive oil and sauté
2.
Then I add the unwashed Arborio rice, stir, add salt, pepper and pour the warm broth so that the rice is covered.
3.
Stir occasionally and cook on low heat for about 10 minutes. Then I add dried peas soaked the day before (or frozen peas), then carrots, parsley and zucchini cut into thin strips with a julienne vegetable peeler.
4.
Stir, cover again with stock and cook until the rice is tender.
5.
Finally, I add the grated parmesan cheese, butter and let it rest under a lid for about 3 minutes.
6.
Good taste!
