Risotto with Peas

Ingredients

• g rice
• g butter
• parmesan
• onion
• peas (No. 427)
• hot water
• salt

Instructions

1. Clean the rice in a cloth; do not wash it. Sweat the finely chopped onion in half the butter until reddened.
2. Add the rice and stir until it absorbs the soffritto.
3. Add hot water a ladle at a time, salt, and cook to a dry doneness, adding the rest of the butter.
4. Before removing, stir in the peas (No. 427) and a good handful of parmesan. Serves five.