(Risotto with peas & peppers - Our recipes)

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500 g (1 lb 2 oz) rice for risotto
12 tablespoons extra virgin olive oil
450 g (1 lb) frozen peas
1 leek
2 little young onions
1 yellow and 1 red sweet peppers
Bunch of fresh parsley
2 teaspoons dried bay leaf
350 ml (12 fl oz - 1 1/2 C) dry white wine
About 1,5 l (50 fl oz - 6 3/4 C) vegetable stock

Time:
preparation: 30 minutes
cooking: 30 minutes
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Steam peas for about 10 minutes. Press them through a sieve (or you could use a mouli legumes). Put them aside and prepare the other ingredients for the recipe.
Prepare the vegetable stock, following the instructions on the package. Keep it boiling while cooking your risotto.
Peel leeks and onions and wash them, wash parsley, prepare peppers (take off their seeds and wash); chop finely all these vegetables. Put them in a large and deep saucepan with the oil, bay leaf and rice. Cook for 3-4 minutes until rice looks milky. Add wine, and simmer until absorbed, stirring. At this point add puréed peas and 2 ladlefuls of vegetable stock and simmer until absorbed, stirring. Keep on adding stock, ladle by ladle, until rice is tender.
Switch off the gas, sprinkle with grated Parmesan cheese, if you like, and serve.