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Risotto in green field

Sauté 30 g of butter and the chopped onion, let it brown on low heat. Add the rice and stir with a wooden spoon. To soak the rice in the sauce, then sprinkle a little at a time, with the hot broth. After 5 minutes add the frozen peas, stir thoroughly and continue to sprinkle the rice with the broth until the cooking will not be completed. Stir in the basil and parsley, washed and chopped, salt to taste, add the Parmesan cheese and the remaining butter, stir thoroughly, then let stand for two minutes before serving at the table.
  •   • 300 g Carnaroli Rice
  •   • 1 pack of 400 g of frozen peas
  •   • 1 sprig of parsley
  •   • 1 bunch of basil and 1 onion
  •   • 1 liter of broth, 50 g of butter
  •   • 3 tablespoons of grated Parmesan cheese
  •   • salt to taste