Decorate beans and peas. Finely chop the onions and garlic cloves. Put them to brown in a casserole with a little oil.
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| Ingredients to risotto with peas and beans: |
| 400 gr. of rice 1 l. of chicken broth 2 onion 2 cloves of garlic 200 gr. from peas 200 gr. of beans 100 gr. of Parmesan cheese extra hojiblanca virgin oil salt |
| ADDITIONAL CHARACTERISTICS: Ideal accompany with red wine |
Ingredients to risotto with peas and beans:
2. If you have some tender and small beans pods, clean them, retir them the ends and chop them into 2-centimeter canes and incorporate them into the casserole.
3. Add rice, season and saute briefly. Pour a little of the hot broth and remove from time to time so that the rice is cooking absorbing the liquid little by little. Repeat the operation successively until you finish the entire broth.
4. at approximately 14 minutes, incorporate peas and beans. When done, add half of the grated cheese. It serves in a source and decorates with cheese sheets.
5. The Italians say that it must be legato, that is, united, linked, which is achieved more easily with a rice that slowly yields starch along cooking, hence its cooking method, adding the liquid or consommé, hot to boil, in small quantities each time and successively so that the rice is cooked absorbing the liquid little by little.
