Rice with peas and saffron | Italian Pasta De Cecco Recipes

Ingredients

• 300 g Riso Ribe
• 200 g shelled peas
• 1 small bunch Italian parsley
• ½ glass dry white wine
• 1 dl broth, prepared earlier
• 1 leek
• 60 g Butter
• 1 sachet saffron
• 4 tbsp grated Parmesan cheese
• salt and pepper