To prepare this Risotto with peas and Mandorella chop finely the onion, and broil half of it into two spoons of extra virgin olive oil. When the onion goldens, add the peas.
Add a cup of broth and cook the peas until still crunchy, then add salt and pepper. Put half of the peas in a blender to obtain a smooth cream.
Proceed to the preparation of the risotto: in a saucepan pour 2 spoons of extra virgin olive oil in which slowly soften the onions, add the rice and let it toast for a few seconds. Then add the white wine and let it evaporate.
Then add two ladles of broth and gradually the pea cream.
Stirring constantly and adding broth if necessary, cook the rice.
When the rice is cooked, turn off the heat and stir in the risotto with Parmigiano and Natural Spreadable Mandorella, then also add the whole peas that you have put aside. Stir until everything is well blended and serve hot!