Cheese risotto with green peas and mint
1 medium-sized onion
2 cups of arbobrio rice
3 tablespoons of butter
3 cups of broth (meat or vegetable)
1 cup peas (preferably frozen or fresh, but can be canned)
a handful of forest mushrooms (boletus, boletus)
1 cup of Gouda processed cheese
fresh mint for sprinkling
We make the glaze by vigorously mixing cheese with soy sauce. We thoroughly grease the cauliflower, season with pepper and salt, ginger and sweet paprica. Bake in foil or paper for about an hour at a temperature of 200 degrees.
Mix yogurt with finely chopped garlic and season with salt and pepper. Serve with yogurt dip.