Risotto al Pomodoro e piselli
Put a large saucepan over a medium flame and heat the oil and add chopped onion and a whole garlic glove. Add the peas and sauté, about 5 minutes. Add in the to
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Slotted spoon
- Wooden spoon
- Grater
Ingredients
- 16 oz of CIRIO Chopped Tomatoes
- 1 cup of CIRIO Piselli
- 14,4 oz of Arborio rice
- 1 Garlic glove
- ½ red onion
- 1 tbsp of Extra virgin olive oil
- Grated Parmesan cheese
- Salt
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