Ingredients
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Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
Sauté the onion in the oil. Add the rice, sauté until translucent. Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 10 mins., add the peas, simmer for a further 10 mins. until the rice is al dente. Mix in the cream cheese, season the risotto. Garnish with the parmesan before serving.
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