Risi e Bisi

Take the peas out of the freezer. Put them in a colander and let defrost.

• 1⁄3 cup Green peas, frozen

Finely chop the garlic and onion and put them both into a bowl.

• 1 Garlic clove (~ 0.1 oz)
• 1 Onion, red (~ 3 oz)

Heat the olive oil in a pot. Sauté the onions and garlic until the onions turn translucent.

• 1 tsp Olive oil

Add the rice and fry until translucent. Deglaze with white wine and let simmer for approx. 2-3 minutes.

• ½ cup Arborio rice
• 2 ⁠½ Tbsp White wine

Turn the heat to low. Stir in the vegetable broth, season with salt and pepper, put the lid on the pot and let simmer for approx. 20 minutes. Stir occasionally and let simmer until the rice is almost cooked but still has some bite to it.

• 1 cup Vegetable broth
• Salt
• Black pepper

Finely chop the parsley and grate the Parmesan.

• 1 twig of Parsley, fresh or frozen (~ ½ tsp)
• 0.9 oz Parmesan cheese

Approx. 5 minutes before the end of cooking time, stir in the peas and let simmer for the remainder of cooking time. Remove from heat, stir in the parsley and grated cheese, let rest for 2-3 minutes and serve.

Enjoy your meal!