Risotto with peas and saffron recipe
Risotto with Peas and Saffron recipe
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|1 medium||onion, chopped|
|200 g||frozen peas|
|2 l||vegetable broth|
|2||saffron threads, soaked in warm water, strained|
|4 tbsp||Parmesan cheese, grated|
|salt and pepper, to taste|
Prepare the vegetable stock.
Sauté the onion in half of the butter until softened. Add all the rice and quickly toast the grains in the hot butter and onion for 1 minute.
Add the first 3 ladles of hot stock and stir together thoroughly. Add all the peas except stir together. As the rice is cooking begin to add more stock and stir thoroughly together.
When the risotto is cooked thoroughly, take it off the heat.
Stir in the remaining butter and the strained infusion from the saffron threads. Season to taste and add the cheese. Stir thoroughly, then cover and leave to stand for four minutes.
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Risotto with peas and saffron recipe
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