A simple risotto with pea purée and basil pesto recipe using Alce Nero and Polli products. 


Serves 4. 




  • Prepare the broth by bringing 700 ml water to the boil and adding the peeled onions with a spoon of vegetable stock granules.
  • Heat 2 spoons of oil in a large saucepan, add the rice and toast on a medium flame.
  • After 2 minutes add the broth, the cooked and finely chopped onion; continue cooking for approximately 15 minutes; stir occasionally and add salt to taste if necessary.
  • Prepare the pea purée. Use a food processor to blend the raw peas, basil leaves, pecorino cheese and 40 ml of extra virgin olive oil to obtain a grainy mixture with a fresh, herby aroma.
  • Once the rice has cooked, remove from heat and add the pea purée.
  • Mix to obtain just the right consistency and divide into four warm plates, add a spoon of pesto in the center and serve immediately.
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