Risotto in Greek

Ingredients for 4 servings:

• 250 g Ebly
• 1 onion(s), diced
• 2 tbsp butter
• 200 g beans, green (snap beans), fresh
• 700 ml vegetable stock
• 150 g peas (frozen)
• some oregano, chopped
• some parsley, chopped
• 200 g feta cheese, diced
• Pepper, white

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with feta cheese, beans and peas

Melt the butter in a saucepan and sauté the ebly and diced onion. Wash and halve the broad beans. Add the beans to the risotto and deglaze with vegetable stock. Cook for 10 minutes. Add a little more stock if necessary. Stir in the peas and cook for another 5 minutes. Once the risotto has the right bite, stir in the diced feta cheese, herbs, and pepper. Tip: This goes well with fish fillets.