Green herb risotto with peas

Name: green herb risotto with peas
Total time: 30 min
Yield: 4
Ingredients: 40 gram leaf parsley; 20 gram fresh basil; 1 tablespoon fresh rosemary needles; 1 liter chicken bouillon; 3 tablespoon olive oil; 3 forest outing; 300 gram risotto rice; 200 gram frozen garden peas; 100 gram Parmesan cheese

Ingredients

Directions

Put the fresh herbs with 1 tsp salt in the blender and add 125 ml of stock. Mix everything on the highest setting to a smooth herb sauce. Mix the sauce in a jug with the rest of the stock.
Cut the spring onion into thin rings. Heat the olive oil in a pan with a thick bottom and gently fry the onion rings. Stir in the rice and cook while stirring until the grains are covered with a shiny layer.
Pour half of the herb stock and add the risotto to the boil while stirring. Boil the risotto gently in 18-20 minutes. Stir regularly and add the remaining spice stock while you cook for a dash.
After 15 minutes of cooking, add the frozen garden peas to the risotto and cook until tender. Finally stir ¾ of the Parmesan cheese and warm for a little while.
Serve the risotto and garnish with the remaining Parmesan cheese. Delicious with a salad of lamb's lettuce with radishes.