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Risotto with canned peas

Ingredients:

Green peas EKO

210 п

Olive oil

2 tbsp

Bulb onions

1 pc

Garlic

1 clove

Rice for risotto

350 g

Dry white wine

125 ml

Light soy sauce

60 ml (1/4 cup)

Butter

3 tbsp

Parsley

1/2 pinch

Grated parmesan

100 g

Bacon

100 g

Tomatoes

To decorate the dish

Cooking method:

Fry the onions for 3-4 minutes.

Add garlic, rice, fry for 5 minutes.

Add wine and let it boil.

Cover the rice with water and cook until half cooked.

Add soy sauce, peas, butter, parsley and half a serving of Parmesan, simmer until tender.

Serve garnished with the remaining Parmesan cheese and tomatoes.

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