To drink: Try the tropical aromas and minerality of Bouchard Finlayson Walker Bay Sauvignon Blanc.
For the risotto, heat the oil in a pan and sauté the onion until soft. Add the rice and stir well. Add the wine and simmer until the wine has been absorbed. Add a ladleful of the stock and stir continuously until it has been absorbed, then add more stock. Continue adding stock, stirring continuously, until the rice is cooked. Season and stir in the peas. Spoon the risotto into serving bowls, top with the green beans and avocado. Garnish with Parmesan shavings, sprinkle with salt flakes and serve hot.Green pea risotto with French green beans, Parmesan and avocado
Ingredients
Instructions
