Pea risotto

1. 

olive oil 2 tbsp • onion 7 oz (200 g) • milled rice 8.75 oz (250 g)

Finely chop a medium sized onion and fry it until soft in olive oil. Add a cup of rice and fry for 2 min. Pour a glass of white wine.

2. 

water 1.05 quart (1000 ml) • vegetable bouillon 0.75 oz (20 g) • peas 7 oz (200 g)

When the wine is evaporated, add two glasses of water and two cubes of bouillon ( ideally, use a broth instead of bouillon). When water begins to boil, i tis time to add the peas (you can use frozen). Add water if necessary and cook until rice is cooked.

3. 

parmesan 1.75 oz (50 g) • unsalted butter 1.75 oz (50 g)

Add grated cheese and a little butter. Stir until dissolved, creating a cream consistency.