Pea risotto with fresh basil

You need:

• 100 g risotto rice
• 120 g peas
• 1 small onion
• 50ml white wine
• 300ml vegetable stock
• 2 tablespoons of grated parmesan cheese
• 2 tablespoons of butter
• some leaves of fresh basil
• salt
• pepper

Chup the onion in small cubes and gently roast the onion in a talbespoon of butter for 2 minutes. Then add the peas and the rice and roast for another 2 minutes. Deglaze with the white wine and pour about one quater of the vegetable stock on top. Boil until the rice has absorbed the stock, then use another quarter of the stock. Carry on until the rice is down. Season with fresh basil and mix the risotto with the remaining butter and the parmesan. Season to taste with salt and pepper.

Note: This serves two people, but you can easily keep it in the fridge for one to two days.

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