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Pea risotto

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Origin of dish:  Italy
Type of cooking:  Hob
 
Preparation time: 40 minutes
Cooking time: 40 minutes
 
Ingredients (serves 4):


Method:

Chop the onion and sweat it in the butter in a frying pan. Add the cooked peas and 1 spoonful of stock, then leave to heat for a few minutes.

Pour in the rice and deglaze with a ladleful of stock. Add salt, pepper and the bay leaf. As soon as the rice has absorbed the stock, add 2 more ladlefuls, then leave on a low heat. Repeat until the rice is cooked.

Once cooked, add the parmesan and the rest of the butter, stirring carefully. Serve at once.

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