Spring Risotto with Camembert Cream & Peas
30 min
Veggie
37245
For 2 Portions
160 g
Arborio rice
140 ml
white wine
80 g
green peas, frozen
60 g
Camembert or brie spread
10 g
parsley, fresh
2
green onion
2
carrot
2 slice(s)
sandwich bread, seeded
1
leek
600 ml
vegetable broth
3 tbsp
olive oil
pepper
salt
1. All set?
2. Wash and finely slice green onions.
3. Peel and finely chop carrot.