Contributor: Lucia Fanton
2 c green peas
½ c chopped onion
2-4 Tbsp olive oil
salt and pepper
1 ½ c Arborio rice
5 c stock-cube bouillon
butter ½ c grated parmesan cheese
Place enough olive oil in a pan and brown the onion. Add the small, sweet peas. This may be frozen or from a can but taking care not to drop all of the liquid. Cook until flavor comes out and add parsley, salt and pepper. Cook to the right point. (This is already an excellent side dish.)
Place the flavored peas in a risotto baking tin and add the rice. Cook well and slowly add the hot bouillon, continuously stir the risotto using a holed ladle that is used for creams.
When the rice is nearly cooked, add the butter and parmesan to make the dish creamy.