Risotto with green peas

Step 1/6

• 16 ml olive oil
• ⅜ onion
• 1⅝ cloves garlic

• frying pan (deep)

In a large pan put olive oil, chopped garlic and onions. Fry for about 5min on medium.

Step 2/6

• 200 g risotto rice

Put the rice in the pan and mix it with the onion, don't let it burn. Fry on low until rice gets translucent.

Step 3/6

• ¾ stock cubes

Boil 800ml of water. Put the chicken cubes in the pan and pour 200ml of boiling water. Mix quickly and put on medium heat.

Step 4/6

Continue to cook the rice for about 18min and add more water untill the rice is soft.

Step 5/6

• 16 g butter
• ⅜ tsp pepper

When rice is ready put it on low heat and add black pepper and butter then mix.

Step 6/6

• 160 g canned green peas
• 40 g Parmesan cheese (grated)

Add about 40g of parmesan into the rice and mix quickly. Lastly add green peas and mix delicately. Turn off the heat. Eat immediately.