Risotto with shelled peas
Risotto-con-piselli-decorticati-lofrese-legumi-2
Risotto with shelled peas
INGREDIENTS for 2 people
- 160gr carnaroli rice
- 80gr dried shelled peas
- 80gr di Parmesan cheese 36 months
- 30gr di butter
- 1 shallot
DIRECTIONS
Soak the peas for a couple of hours, rinse them and cook the for 40 minutes in salted water. Chop the shallot and put it in a saucepan with a little butter and extra-virgin olive oil; brown it and add the rice. After toasting the rice, start the risotto and add the peas halfway through cooking. Once ready, stir in butter, oil, and Parmesan.
PRESENTATION
In a plate, spread out the risotto and garnish it with pea sprouts.
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- Risotto-con-piselli-decorticati-lofrese-legumi-3
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- Risotto-con-piselli-decorticati-lofrese-legumi-1
Correlati
24/06/2020
24/06/2020