Creamy crispy risotto with peas

Name: creamy crispy risotto with peas
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 fish bouillon tablets; 2 bags fresh peas a 200 g, cooler; 1 el olive oil; 2 onions finely shredded; 300 g risotto rice pack 500 g; 1 tray fresh cream cheese 125 g; 1 dish surimi sticks (150 g), in pieces

A tasty Italian recipe. The main course contains the following ingredients: fish, fish stock, fresh peas (a 200 g, chilled), olive oil, onions (finely chopped), risotto rice (pack 500 g), fresh cream cheese (125 g), surimi sticks ((150 g) and in pieces).

Ingredients

Directions

Bring 750 ml of water to the boil and dissolve the bouillon tablets. Boil the peas in a good layer of water with a little salt in 8 minutes until al dente. Heat the oil in a frying pan and fry the onions for 1 min. Add the risotto and cook for 1-2 minutes, until the grains are shiny and glassy.
Add 250 ml hot stock and stir until the risotto has absorbed the stock. Then add a good dash of broth and stir until the risotto has absorbed the stock. Boil the risotto in 15-20 minutes until al dente.
Add the peas, cream cheese and surimi and warm for 1 min. Season with salt and pepper. Serve the crack risotto with peas in 4 deep plates.