Risotto with Fresh Peas

For the risotto with fresh peas, first heat the peas butter in a pan, add the onions and celery. Sauté for 3-4 minutes, stirring, until the onions are translucent.

Add peas, chicken broth and bouquet garni, stir and cook over low heat for 15 minutes. Season with salt and pepper to taste.

Heat olive oil in a heavy saucepan and sauté the onions until translucent. Add the rice. Only when the rice is translucent and warm, add the hot chicken soup ladle by ladle, stirring constantly. Always add soup when the rice has absorbed the liquid.

Just before the end of the cooking time, add the peas to the rice along with the cooking liquid. Continue stirring until the risotto is al dente. Season with salt and pepper. Add a little more soup if necessary – the risotto should be very creamy. Serve the risotto with fresh peas in deep plates and grate the Parmesan on top.

Preparation Tip:

The risotto with fresh peas can also be served in smaller portions as a side dish with fish or meat.

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