Ingredients
- 1 tbsp olive oil
- 1 white onion, cut into cubes
- 1 1/2 cups of rice tea for risotto
- 1/3 cup tea white wine
- 4 1/2 cups Tea with vegetable broth
- 1 lemon, zest and juice
- 3/4 cup teaspoon of frozen peas
- 1/2 cup Parmesan tea, grated
- Salt and pepper
Implementation
step 1
Heat the olive oil in a large pan and sauté the onion over medium heat for about 5 minutes until soft.
step 2
Add the rice for the risotto and cook for about 2 minutes, stirring constantly. Add the white wine and cook for another 3 minutes, stirring constantly so that the rice does not stick.
step 3
Add the vegetable broth (half a cup at a time), stirring frequently between each addition until the liquid is absorbed. After about 25 minutes the rice should be almost cooked.
step 4
When it's time to add the last vegetable broth, add the lemon juice and zest, the peas and 1/4 cup of parmesan tea. Stir and cook for another 5 minutes.
step 5
Try the risotto and add a little salt and pepper if needed. Serve with the remaining parmesan sprinkled on top and a few extra lemon slices if desired.