Risotto with peas is not among the most cooked risotto, for which are generally preferred those with mushrooms or asparagus just to give two examples. As a kind of risotto is very delicate, both in taste and substance. The peas add a touch of freshness that makes it a good dish even in summer. A touch of freshness in addition may be added by a few leaves of mint, or fresh parsley, finely chopped. This risotto is a viable alternative to the usual risotto, useful to surprise your guests with a new and striking plate. Risotto with peas are cooking with few ingredients, to choose whether fresh or frozen, such as peas, and others who commonly have at home.
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RISOTTO WITH PEAS
Instructions
Start to chop the onion, to cut finely (1). then in a large pot put 30 grams of butter (2) and three tablespoons of olive oil and heat it well before putting the onion to fry (3).
If you chose the option with fresh peas, worm the vegetable broth, let them boil for a few minutes in the broth, then remove them with a slotted spoon to put them aside. When the onion has become transparent add the peas (4) and start to flavor with the butter. Add fresh ground pepper (5). Let go for a few minutes and then push aside all the peas on the side (6).
Now turn up the heat and put all the rice (7) in the free part of the pot. Toast the rice for a minute, maybe two, constantly stirring it (8) and immediately lowered the gas flame. Then pour the wine (9), stirring often until it evaporates completely.
Cook the rice according to the cooking time indicated on the package and add the vegetable broth (10), as slowly as usual in the preparation of Italian risotto. Continue adding the broth slowly making inflate the rice. Meanwhile grate the Parmisan, add it (11) and salt in the last minute. Once cooked, add a small cube of butter (12), stir and then serve hot.
