For ➍400 g peas
1 onion
3 tbs olive oil
200 g Arborio rice
10 cl dry white wine
50 cl warm chicken or vegetable broth
200 g lamb
1 glove garlic
½ tbs thyme
2 tbs fresh cream*
20 g Parmigiano cheese, freshly grated*
salt & pepper
Boil the peas in hot water for 15 m.
Slice the onion. Slice the meat in strips.
Heat the olive oil. Add the onion.
Add the rice. Let it absorb the oil.
Add the white wine. Lower the heat and gradually add the broth, stirring permanently.
The last 5 m, add the peas, the crushed garlic and the meat**.
Remove from heat, add the cream* and Parmigiano*. Stir and serve.
*Optional.
**Slightly roast meat beforehand if wanted.
Read the tip on making a quick risotto.
