Italian risotto with artichoke hearts

Name: Italian risotto with artichoke hearts
Total time: 30 min
Yield: 4
Ingredients: 1 look artichoke hearts; 400 gram risotto rice; 1 liter chicken bouillon; 225 gram garden peas; 100 gram Parmesan cheese; 4 tablespoon olive oil

Ingredients

1 look artichoke hearts
400 gram risotto rice
1 liter chicken bouillon

225 gram garden peas
100 gram Parmesan cheese
4 tablespoon olive oil

Directions

Pour off the artichoke hearts.
Halve the artichoke hearts, drain them well in a colander and pat dry with kitchen paper.
Heat the olive oil in a frying pan and fry the artichoke hearts around light brown.
Put them on a plate.
Stir the risotto rice through the remaining shortening and cook until the granules shine.
Add half of the stock.
Boil the rice without the lid until soft and smooth in 18 minutes.
Add the rest of the stock during the cooking process for a dash.
Stir in the peas and half of the Parmesan cheese and continue to heat until the peas are thawed and warm.
Serve the risotto with the artichoke hearts on it.
Sprinkle the remaining cheese over it.