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Preparation : 5mn
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cooking : 20mn
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Cost : Low cost
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How many people : 4
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Ingredients
- 300 grams arborio or carnarolli round rice
- 20 centiliters of dry white wine
- 250 grams peas (fresh or frozen) already shelled
- 3 tablespoons Boursin® Cuisine Garlic & Herbs
- 40 grams butter
- 3 chicken bouillon cubes
- Salt and pepper
Category : Fall
This recipe is based on Boursin®
Risotto with Peas and Boursin®
Instructions :
- In a pot, bring two liters of water to a boil with the bouillon cubes.
- Melt the butter in a sauté pan. Pour in the rice and peas and stir until the rice is translucent. Add the wine and stir until it is absorbed. Add a ladle of hot bouillon and stir.
- Add the bouillon one ladleful at a time each time the mixture becomes dry.
- When the rice is cooked but still a bit crunchy, remove from heat and stir in the Boursin® Cuisine.
- Garlic & Herbs. Stir and correct seasoning. Let sit for 5 minutes before serving.
