Cilantro and Green Pea Risotto | RICARDO

Ingredients

• ¼ cup (40 g) roasted pumpkin seeds
• 1 cup (250 ml) vegetable oil
• 1 ½ cups (55 g) cilantro leaves and stems, coarsely chopped
• ½ cup (20 g) flat-leaf parsley, coarsely chopped
• ¼ cup (20 g) Parmesan cheese, freshly grated
• ¼ cup (10 g) chives, coarsely chopped
• 2 cups (300 g) frozen green peas
• ½ cup (125 ml) chicken broth
• 1 small onion, chopped
• 2 tbsp butter
• 2 cups (420 g) arborio rice
• 1 cup (250 ml) white wine
• 5 cups (1.25 litre) hot chicken broth