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Risotto alla paesana

Cook time: 0 min.
Servings: 4

Ingredients for Risotto alla paesana

1stemLeaf celery
1canPeeled tomatoes, canned
1.25dlWhite wine. dry
2tbspFlat-leaf parsley
3tbspBasil, fresh
3tbspOlive oil
300gRisotto rice
400gGreen peas. frozen
50gBacon, diced
50gParmesan cheese. Reef
8dlVegetable broth

Instructions for Risotto alla paesana

To prepare the Risotto alla paesana recipe, please follow these instructions:

Onions and bacon are cut in terns. The rice is easily sautéed with 1 tablespoon of olive oil. Add onions and bacon or pancetta. It is boiled with white wine and as soon as the white wine is soaked by the rice add more than one liter of broth. The rice is cooked by low heat for approx. 10 min with constant stirring.

Meanwhile, squash and celery are rinsed and rinsed, which is then cut into smaller cubes. The tomatoes are squeezed for kernels and cut into smaller cubes. Whistling pressed. Heat 2 tablespoons of olive oil and roast vegetables al dente here. Season with garlic, salt and pepper.

Stir the vegetables, basil and parsley in the rice and cook the rice for 5 minutes. If the risotto rises too fast extra broth can be added.

Just before serving, add the peas that are warmed through.

Give cheese to the rice dish.