GREEN PEAS AND MINT RISOTTO
Ingredients
400 g rice for risotto
100 g green peas
1 medium onion
100 g Sokołów beef-vegetable broth
400 ml water
50 g grated Parmesan cheese
50 g butter
50 ml olive oil
100 ml dry white wine
3 sprigs mint
freshly ground pepper
salt
Preparation
- Finely chop the onion and fry in oil, then add the rice and wine, cook the whole thing (until the wine has evaporated). Pour previously diluted, hot beef - vegetable broth over the risotto. When the rice is al dente add the peas. The risotto will absorb the stock until soft.
- Towards the end of cooking the rice, add butter, grated Parmesan and finely chopped fresh mint.
- Season with salt and freshly ground pepper.
