Sudden Brown Discharge

RISOTTO CON PISELLI AL POMODORO

Ingredienti per 4 persone

gr. 350 di riso carnaroli (o adatto per risotti)

gr. 200 di passata di pomodoro

una scatola di piselli medi

1 cipolla

1/2 bicchiere di vino bianco secco

un peperoncino

sale e pepe

2 noci di burro

extra virgin olive oil broth

grated Parmesan

In a saucepan, lightly fry the chopped onions with a knob of butter and a tablespoon of olive oil. Add the rice and toast it, add the white wine and let evaporate.

Add the tomato puree, stir well and then gradually add the hot broth.

with salt and pepper and add the red pepper. When

missing about 5 minutes of cooking rice, add the peas and finish cooking (about 20 minutes).

Turn off the heat, stir well with a walnut butter and parmesan cheese.

Serve and serve.

With this recipe to enter the contest Mari "by cooking up an appetite"

"Risotto ????"