Risotto with Peas and Gorgonzola

(serves 4)

• 350 g risotto rice

• 400 g peas, frozen foods

• 200 g Gorgonzola, crumbled

• 150 ml dry white wine

• 1.3 l hot vegetable stock

• 1 onion, finely chopped

• 1 clove of garlic, finely chopped

• 2 tbsp. olive oil

• 2 tbsp. butter

• 2 tbsp. chopped fresh mint

• Salt and pepper.

1. Heat the olive oil with the butter in a large saucepan. Sauté the onion 3-4 minutes until soft, stirring frequently.

2. Add garlic and rice and mix with the rest. Stirring constantly, cook for 2-3 minutes, until the grains are translucent. Deglaze with the wine and stir for about 1 minute until it is absorbed.

3. Add a scoop of broth at a time. Stirring after each addition until the liquid is absorbed.

4. Remove the pan from the heat. Stir in Gorgonzola, peas and mint. Season to the taste with salt and pepper.

5. Arrange risotto on warmed serving plates and serve immediately.

My Tips:

• Don’t add too much broth at a time and let the rice absorb it completely before adding a new scoop. Risotto is cooked slowly, so reserve 30 – 40 minutes just for this step.

• Don’t forget to stir at all times while cooking the rice, since it may burn quite fast.

Source: „Easy Suppen“ (Book), Love Food (Parragon Books Ltd)