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Risotto al Pomodoro e piselli

Main dish

Veggy

Medium

35 min

4 servings

ingredients

400 g CIRIO Chopped Tomatoes
200 g CIRIO Piselli
360 g Arborio rice
1 Garlic glove

½ red onion
3 ml Extra virgin olive oil
Grated Parmesan cheese
Salt

Preparation
  1. Put a large saucepan over a medium flame and heat the oil and add chopped onion and a whole garlic glove.
  2. Add the peas and sauté, about 5 minutes.
  3. Add in the tomato and salt. Lower the flame to low and cook for 15-20 minutes.
  4. In a separate saucepan bring 4 cups of water to a boil.
  5. Add the rice and cook until tender, about 15-20 minutes.
  6. Scoop out the rice and add it to the sauce.
  7. Mix over a low flame for 1-2 minutes.
  8. Serve with the grated parmesan cheese.
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