Risotto with peas and broad beans | Italian Pasta De Cecco Recipes
Italian recipes: recipes for sauces and pasta | Risotto with peas and broad beans | De Cecco Slovakia.
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Cooking tools:
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Stove
- Measuring spoon
- Colander
- Slotted spoon
- Serving bowl
- Kitchen timer
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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