Cheese risotto with green peas and mint

Ingredients

1 medium-sized onion
2 cups of arbobrio
3 tablespoons of butter
3 cups of broth (meat or vegetable)
half cup of peas (preferably frozen or fresh, but can be canned)
a handful of chanterelles
1 cup of Gouda cheese
fresh mint for sprinkling

Method

Fry the chopped onions in butter until golden. Put the arborio rice into the pan, pour the broth and add 1 cup of cheese. Cover. After about 15 minutes, add green peas and chopped mushrooms. Cook until the rice absorbs all the liquid. Serve hot, with finely chopped mint.

Other inspirations

See video

https://www.facebook.com/lactimaworld/videos/939483429741372/