Creamy Risotto With Mashed Peas

1. 1

   Prepare the broth by bringing 1 liter of water and bouillon cubes to a boil; set aside.

2. 2

   In a large pan, heat the olive oil and butter. Add the finely chopped onion and saute for 2-3 minutes until softened and lightly browned. Add the garlic and cook for a few more seconds.

3. 3

   Increase the heat and add the rice.

4. 4

   Cook for about 5 minutes, stirring 2-3 times, until the rice is translucent and almost golden.

5. 5

   Reduce the heat and add the white wine.

6. 6

   Stir until wine is completely absorbed.

7. 7

   Add a bit of hot vegetable broth and stir until absorbed. Repeat the process until all the broth is absorbed and the rice is cooked (about 20-25 minutes maximum).

8. 8

   Once rice is cooked, reduce the heat and mix in the previously prepared mashed peas. Stir well.

9. 9

   Sprinkle with a little Parmesan cheese and a bit of butter. Stir gently and remove from heat.

10. 10

    Serve immediately, sprinkled with a little more cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.