Garlic Risotto w/Peas from Ruffage: A Practical Guide to Vegetables by Abra Berens
Sweat the garlic in the olive oil, toss the peas in the garlic oil, and spoon out over the risotto.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 1 cup (120 g) peas
- ½ cup (120 ml) olive oil
- 4 cups (720 g) cooked risotto
- 10 garlic cloves (2 oz | 55 g), minced
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