Simple pea risotto with basil

Ingredients for 4 servings:

• 2 onions
• olive oil
• 250 g risotto rice
• 1 liter vegetable broth, hot
• 500 g peas, frozen
• 30 g butter
• 150 g Emmental cheese, grated
• 50 g basil, finely chopped, fresh or frozen
• possibly salt

Instructions

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

Finely dice the onions and sauté them in a large pot with the olive oil. Add the risotto rice and fry lightly. Then add a ladleful of vegetable stock at a time and stir over medium heat until the rice has absorbed the stock. Continue cooking until the rice is al dente (takes about 20-25 minutes). Then add the thawed peas (if you forgot to thaw them, you can also add them frozen) and heat through. Stir in the butter and cheese and let the risotto stand until the rice has a creamy consistency (the remaining liquid has been absorbed). Depending on the intensity of the vegetable stock, a little more salt may be needed. Stir in the basil and serve.