Risotto with fresh peas

Ingredients for 4 servings:

• 250 g risotto rice
• 600 ml chicken broth
• 1 tbsp olive oil
• 1 small onion(s), finely chopped
• 80 g Parmesan
• 900 g peas, fresh, peeled
• 1 onion(s)
• 45 g butter
• ½ stalk(s) celery, finely sliced
• 500 ml chicken broth
• 1 bouquet garni
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Heat the butter in a pan. Add the onions and celery. Sauté for 3-4 minutes, stirring, until the onions are translucent. Add the peas, chicken stock, and bouquet garni, stir, and cook over low heat for 15 minutes. Season with salt and pepper to taste. Heat the olive oil in a heavy saucepan and sauté the onions until translucent. Add the rice. Only when the rice is translucent and warm, gradually add the hot chicken stock, stirring constantly. Only add more stock once the rice has absorbed the liquid. Shortly before the end of the cooking time, add the peas and their cooking liquid to the rice. Continue stirring until the risotto is al dente. Season with salt and pepper. If necessary, add a little more stock until the risotto is very creamy. Serve the risotto in deep bowls and grate the Parmesan cheese over it. The risotto can also be served in smaller portions as a side dish to fish or meat.