It is a while ago that I cooked risotto. Lately I have seen so many cooking shows where they cooked one risotto after the other so I could not resist any longer. It happened that I got a bigger handful of fresh, young peas. I had the sudden idea to prepare a puree out of them and stir into a hopefully! yummy risotto. Gosh it was a lot of work! Why? Nah because the pea had a very thick peel and after cooking I had to remove them one by one. One pea...two peas... three and four...
1 small onion
50 g butter
250 g risotto rice
200 ml white wine
500 ml bouillon
50 g freshly grated parmesan
150 g pea
3 sage leaves
Chop onion. Heat olive oil, add onion and rice. Mix until rice is well covered with oil.
In a separate large saucepan bring the bouillon to simmer, and keep it hot.
Add wine, increase heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot bouillon. Add salt and pepper.
Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through. Cook over medium heat, stirring, until the butter and parmesan melt.
Season with salt and pepper. Puree cooked peas with sage and stir it to the risotto.