Risotto with peas and broad beans | Italian Pasta De Cecco Recipes

Name: Risotto with peas and broad beans | Italian Pasta De Cecco Recipes
Ingredients: 300 g Riso Roma; 1 l meat broth, made earlier; ½ glass dry white wine; 150 g shelled peas; ½ onion; 100 g shelled broad beans; 1 shallot; 60 g Butter; 1 small bunch chive; salt; pepper

www.dececco.com

Preparation Blanch the broad beans in boiling salted water, remove the skin and set aside.Peel the onion and the shallot, chop them up finely and chop the

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Ingredients

300 g Riso Roma
1 l meat broth, made earlier
½ glass dry white wine
150 g shelled peas
½ onion
100 g shelled broad beans
1 shallot
60 g Butter
1 small bunch chive
salt
pepper

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Risotto with peas and broad beans | Italian Pasta De Cecco Recipes

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