Pea Risotto with chickpeas

Name: Pea Risotto with chickpeas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: italian
Ingredients: 280 g arborio rice; 25 ml olive oil; 100 g onion; 30 g halal-certified hard cheese made with microbial coagulant; 4 g salt; 1 g black pepper; 1100 ml water; 220 g green peas; 120 g fully cooked chickpeas

Pea Risotto with chickpeas. Book: https://www.gutenberg.org/ebooks/59047 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not kitchen-tested;…

280 g arborio rice
25 ml olive oil
100 g onion
30 g halal-certified hard cheese made with microbial coagulant
4 g salt
1 g black pepper
1100 ml water
220 g green peas
120 g fully cooked chickpeas

Finely chop onion and prepare the main vegetables in small pieces. Drain the fully cooked chickpeas. Heat the water in a separate pan.
Soften onion in olive oil for 5 minutes. Add main vegetables and the variation ingredient, except spinach, and cook for 3 minutes. Add rice and stir for 2 minutes.
Add a ladle of hot water and stir over medium-low heat. Keep adding water gradually as it is absorbed for 20–25 minutes; rice and vegetables should become tender. Spinach goes in during the last 5 minutes. Some water may remain unused.
Stir in cheese, salt and pepper. Rest off the heat for 2 additional minutes, then divide into four portions. Cool leftover rice rapidly in shallow containers and refrigerate at 4 °C within 1 hour; use within 24 hours.
Photo: PilotChicago — Wikimedia Commons, CC BY-SA 4.0. Source: https://commons.wikimedia.org/wiki/File:Lemon_Pea_Risotto.jpg Licence: https://creativecommons.org/licenses/by-sa/4.0 Resized and converted to JPEG; no crop. Pea risotto with lemon; this formula has different vegetables and does not add lemon.

Original modern halal adaptation and ingredient variation inspired by Pellegrino Artusi, La scienza in cucina e l'arte di mangiar bene, dish family: Pea Risotto.