Make Risotto con Porro e Piselli

Risotto con Porro e Piselli

Ingredients:

- 2 tablespoons of olive oil
- 1 small onion, finely chopped
- 1 leek, finely chopped
- 2 cloves of garlic, minced
- 1 cup of Arborio rice
- 4 cups of vegetable broth
- 1/2 cup of frozen peas
- 1/4 cup of freshly grated Parmesan cheese
- Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the onion, leek, and garlic and cook until softened, about 5 minutes.

3. Add the Arborio rice and cook, stirring, for 2 minutes.

4. Add the vegetable broth and bring to a boil.

5. Reduce the heat to low and simmer, stirring occasionally, for 15 minutes.

6. Add the peas and cook for an additional 5 minutes.

7. Remove the pot from the heat and stir in the Parmesan cheese.

8. Season with salt and pepper to taste.

9. Serve hot. Enjoy!