Risotto with edamame and chervil

Risotto with edamame and chervil

Ingredients

  • Risotto (B13) – 280 g
  • Edamame – 50 g
  • Finely chopped chervil – 5g
  • Olive oil
  • Salt and pepper

Preparation

  1. Heat a pan over medium heat and add 1 teaspoon of olive oil.
  2. Add the risotto rice and heat it, stirring regularly so that the rice does not stick.
  3. Once the risotto is hot, add the finely chopped chervil and the defrosted edamame. Keep stirring to mix the ingredients well.
  4. Season with salt and pepper
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Risotto

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