Risotto with peas

Risotto with peas

Main Course

  • 4

    Number of People

  • Affordable


  • Medium


  • Preparation time

  • Cooking time


  • 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.