Vegetable risotto with peas

  • 14.06.2018.
  • Easy
  • 4
  • 40 min

Ingredients

  • 500 g baby peas
  • 1 bunch parsley
  • 60 g Podravka pancetta
  • 4 tablespoons olive oil
  • 1-2 spring onions
  • 1 clove garlic
  • 300 g Zlato Polje Arborio rice
  • 1 Vegeta Natur vegetable bouillon cube
  • Vegeta Maestro black pepper
  • Salt
  • 50 ml cooking cream
  • 40 g Grana Padano parmesan cheese

Preparation

  1. 1.
    Cook peas in boiling, salted water. Drain and cool under cold water. Separate out about one-third of the peas, and together with chopped parsley, mash into a puree.
  2. 2.
    Slice pancetta into thin slices and then into pieces.
  3. 3.
    In hot olive oil, fry pancetta in a wide pan and add sliced spring onions. When wilted, add crushed garlic and rice.
  4. 4.
    Fry briefly while stirring, and add a little warm water. Add Vegeta Natur vegetable bouillon and add water (about 900 ml). Sauté over low heat, stirring occasionally.

Serving

Sprinkle warm risotto with chopped parsley and serve.

Advice

You can also use Podravka frozen peas.