We have noticed that your region is not Australia. CLICK HERE to go to site. Continue on this site by closing this banner.

Menu
close
Organic
Menu
close
Country

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.

Made with

Chopped tomatoes

Made with

Green peas

Share or print this recipe

Get inspired by our recipes
with Chopped tomatoes
Main dish
Medium
35 min
Risotto al Pomodoro e piselli
Starter
Easy
30 min
Baked Sweet Potatoes
Other recipes

© 2021 Conserve Italia Soc. coop. agricola - Sede Legale: via Paolo Poggi 11 - 40068 San Lazzaro di Savena (BO) - C.F. 02858450584 - P.I. 00708311204 - Num. Iscr. Registro imprese di Bologna : 02858450584 - Credits