Peas risotto

Peas risotto

Summary : Recipe for Risotto with peas, a great recipe with the arrival of spring. I love working with these fresh, beautifully colored peas. Here the risotto takes all its values with this recipe. A great way to honor the arrival of this beautiful season and the sun. I like this typically Italian dish and this generous cuisine from the other side of the Alps. Parmesan is an integral part of almost all risotto recipes, I always add it at the end of cooking when the liquid has almost disappeared. I had found bacon from Colonnata in the Halls of Chambéry, I fell in love with this Italian charcuterie and this so generous taste. Pea Risotto recipe for 3 people:

Risotto recipe with peas for 4 people

Recipe ingredients

  • 220 gr of shelled peas
  • 100 gr of Colonnata bacon
  • 30 gr of sun-dried tomato
  • 100 gr Arborio rice
  • 80 gr of parmesan
  • 1 cube of vegetables

Instructions

  1. Shell the fresh peas.
  2. Blanch the peas for one minute in salted water.
  3. Heat a dry pan.
  4. Slice the bacon strips of Colonnataen four.
  5. Sear the bacon for 5 minutes, lowering the heat a little under the pan.
  6. Dissolve the cube of vegetables in lukewarm water.
  7. Add the broth and cover with water.
  8. Let the rice cook for about fifteen minutes.
  9. Add the Parmesan 2 minutes before the end of cooking and the peas.

Preparation time: 10 minutes
Cooking time: 15 to 17 minutes
Number of people: 3
4 star rating: 1reviews

What wine to drink with: Risotto with peas

My favorite wine for this recipe: Auxey-Duresses Cépage Chardonnay
Temperature between 13 ° and 14 °

Shell the peas Rinse the peas Sear the bacon Add the peas Add the parmesan

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