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Risotto con piselli e basilico


  • 320 g rice
  • 200 g peas
  • 50 g basil
  • 150 g butter
  • Half an onion
  • 500 ml vegetable stock
  • 50 g Grana Padano cheese
  • Salt
  • Pepper
  • Extra virgin olive oil


In a casserole dish, brown the half onion in the extra virgin olive oil, then add the peas, soak with some soup and leave to cook for 10-15 minutes. Whisk the peas (not all of them, leave some whole). In a frying pan, roast the rice with a spoonful of butter; soak with the soup until it is almost cooked. Add the puréed peas, the basil, the remaining butter, the grated cheese and cook until creamy.

Cru: a manufacturing concept of French origin which includes the name of the production area of a wine.

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