Risotto with peas

• 300 g rice for risotto
• 1 L chicken stock
• 1 onion finely chopped
• 50 g cream
• 2x25 g butter
• 150 g green peas
• 100 g grated parmesan
• Salt and pepper

Set the thermostat to 130°C in Sauté mode. Melt 25 g of butter and sauté the onions in it.

Set the thermostat to 100°C in Rice/Risotto mode. Add the risotto rice to the bowl and pour 1 litre of chicken stock. Cook 15 minutes with the lid closed.

Add the green peas 2 minutes before the end of the cooking and then at the very end, add 50 g of cream, 25 g of butter and 100 g of grated parmesan.