Cheese risotto with green peas and mint


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


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.

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