4 tablespoons of olive oil
1 medium onion, chopped
2 tablespoons of chopped fresh parsley
400g of fresh or frozen peas
1 1/2 liters of chicken broth
1 cup of rice
2 tablespoons of butter
1/3 cup of grated Parmesan cheese
Salt to taste
4 tablespoons of olive oil
1 medium onion, chopped
2 tablespoons of chopped fresh parsley
400g of fresh or frozen peas
1 1/2 liters of chicken broth
1 cup of rice
2 tablespoons of butter
1/3 cup of grated Parmesan cheese
Salt to taste
In a pan, heat the olive oil and cook the onion until it's tender
Add 1 tablespoon of parsley, the peas, and 1 ladle of chicken broth
Cover the pan and let it simmer over low heat for 5 minutes
Remove the lid
Add the remaining hot broth and let it boil
Add the rice and season
Cook for 20 minutes, being careful not to let the rice dry out too much
Add the butter, cheese, and remaining parsley
Season and stir well
Serve immediately
Serves 8, approximately 364 calories per serving.
