Risotto al Pomodoro e piselli
Main dish
Veggy
Medium
35 min
4 servings
ingredients
400 g CIRIO Chopped Tomatoes
200 g CIRIO Piselli
360 g Arborio rice
1 Garlic glove
½ red onion
3 ml Extra virgin olive oil
Grated Parmesan cheese
Salt
Preparation
- Put a large saucepan over a medium flame and heat the oil and add chopped onion and a whole garlic glove.
- Add the peas and sauté, about 5 minutes.
- Add in the tomato and salt. Lower the flame to low and cook for 15-20 minutes.
- In a separate saucepan bring 4 cups of water to a boil.
- Add the rice and cook until tender, about 15-20 minutes.
- Scoop out the rice and add it to the sauce.
- Mix over a low flame for 1-2 minutes.
- Serve with the grated parmesan cheese.
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Medium 
35 min