Ingredients (Serves 4)

• 320 g. of rice for risotto
• 1 onion
• 200 g. sweet peas
• 1 jar Fiorfiore tomato and basil sauce
• extra virgin olive oil
• dry white wine
• vegetable broth
• parmesan to taste

Preparing

1. Cook the peas in boiling water, drain and set aside.
2. In a non-stick saucepan, sauté the onion in a couple of tablespoons of olive oil, add the rice, stir. Pour half a glass of white wine and add the Fiorfiore tomato and basil sauce.
3. Continue cooking according to the time indicated in the package of the rice adding from time to time some boiling broth. Just before turning off add the peas.
4. Garnish with a few basil leaves.