A delicious Risotto with peas, saffron, and mint, perfect for Easter. Made with Carnaroli rice, it features a blend of vegetable broth, white wine, and Parmesan cheese, cooked to creamy perfection.
1: Toast the rice in a pot without oil and add the peas.
2: Deglaze with white wine.
3: Add the Vegetable Broth Cube, water, and saffron.
4: Cook the risotto for about 15 minutes.
5: Turn off the heat and stir in butter and Parmesan cheese.
