Since 1995
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Risotto with canned peas
Olive oil
2 tbsp
Bulb onions
1 pc
1 clove
Rice for risotto
350 g
Dry white wine
125 ml
Light soy sauce
60 ml (1/4 cup)
3 tbsp
1/2 pinch
Grated parmesan
100 g
100 g
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.
Risotto with canned peas
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