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Risotto with Peas and Parmesan

Nadia Galinova
Translated by
Nadia Galinova
Risotto with Peas and Parmesan
Image: Hristo Petrov
25/07/2021
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Preparation
20 min.
Cooking
55 min.
Тotal
75 min.
Servings
4
"It sounds so familiar, but when you add parmesan - it becomes different and tasty"

Ingredients

  • rice - 1 cup (Arborio)
  • vegetable broth - 4 cups
  • white wine - 1/2 cup
  • peas - 1/2 jar or frozen peas
  • parmesan - 5 oz (150 g)
  • butter - 1.7 oz (50 g)
  • salt
  • black pepper
measures

How to make

Put rice and 3 cups of the vegetable broth in a casserole pan. Cover it with aluminum foil and bake at 360°F (180 degrees) for about 45 minutes or until the rice is al dente.

Take it out from the oven and add the remaining broth, wine, butter, peas and parmesan. Season it with salt and black pepper and mix it well.

Place it back in the oven for 10-15 minutes.

Serve it warm with grated Parmesan cheese on top.

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