Creamy Risotto With Mashed Peas

• 200 grams peas mashed
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 onion diced
• 2 garlic cloves chopped
• 1 cup risotto rice
• 1 cup dry white wine
• 1 liter vegetable broth
• 1 tablespoon butter

1. Prepare the broth by bringing 1 liter of water and bouillon cubes to a boil; set aside.
2. In a large pan, heat the olive oil and butter. Add the finely chopped onion and saute for 2-3 minutes until softened and lightly browned. Add the garlic and cook for a few more seconds.
3. Increase the heat and add the rice.
4. Cook for about 5 minutes, stirring 2-3 times, until the rice is translucent and almost golden.
5. Reduce the heat and add the white wine.
6. Stir until wine is completely absorbed.
7. Add a bit of hot vegetable broth and stir until absorbed. Repeat the process until all the broth is absorbed and the rice is cooked (about 20-25 minutes maximum).
8. Once rice is cooked, reduce the heat and mix in the previously prepared mashed peas. Stir well.
9. Sprinkle with a little Parmesan cheese and a bit of butter. Stir gently and remove from heat.
10. Serve immediately, sprinkled with a little more cheese.

peas mashed, olive oil, unsalted butter, onion, garlic, risotto rice, white wine, vegetable broth, butter

Taken from www.yummly.com/recipe/Creamy-Risotto-with-Mashed-Peas-2056299 (may not work)