Risotto with Peas

 What you need

• 1 cup of arborio rice (or 150g)
• 300g fresh peas
• 200ml fresh chicken stock or 1 cube of chicken stock
• 1 onion, 1 garlic clove 
• Salt, pepper
• 1 medium block of feta cheese, ca 150g
• Water
• Oil
• 150ml or a cup of wine. I also took gin once, which worked nicely.
• Pumpkin seeds for decorating

Equipment

• Saucepan
• Chopping block
• Blender
• Jar/bowl for blending

How you do it

• Peel the onion and garlic and cut them 
• Cut the feta cheese into little cubes
• In a jar, take 1/3 of the peas and a bit of water and purée it with a kitchen blender. Set aside
• Put 3 table spoons of oil in a medium to large sized sauce pan and heat up.
• When the oil is hot add the onions first. Fry them until they are just about to turn brown, then add the garlic for 1 min
• Add the rice and stir for a few minutes, ca 3-4min. 
• Add the wine (or alcohol) and let it evaporate
• Add the chicken stock, or hot water with chicken cube
• Cooking the risotto rice should take ca 20min. During that time, stir frequently and add a little hot water to it each time the liquid in the sauce pan has almost evaporated
• In the last 5min add the chopped feta cheese
• Continue stirring
• After 20min add the rest of the peas and cook for another 3-4 min, continue stirring
• Serve on a plate and you might want to sprinkle some pumpkin seeds over it (or almond slices).