Light Ticino Risotto (Saffron Risotto)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Sweat 1 chopped onion in 1 tbsp olive oil until translucent, add 120 g risotto rice and toast briefly.

2. 2

   Deglaze with 80 ml white wine, then gradually add 600 ml hot vegetable stock infused with 1 pinch of saffron, stirring all the time.

3. 3

   After 18 minutes, add 100 g peas and cook for another 4 minutes.

   18:004:00
4. 4

   Stir in 30 g Sbrinz cheese and season with salt and pepper.