Risotto with Snow Peas
Peel onion and garlic and finely chop. Heat 40 grams (approximately 3 tablespoons) butter in a saucepan. Sauté onion and garlic. Add rice and sauté. Deglaze with white wine. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Rinse and cut snow peas into small pieces. Blanch in boiling salted water for 2 for 3 minutes. Drain and rinse with cold water.
Add snow peas to risotto and heat briefly. Stir in remaining butter in small pieces along with 1/3 of the Parmesan. The rice should have a creamy consistency. Season with salt and pepper. Serve with the remaining Parmesan.