Everywhere real fresh peas… I have never seen so many in Belgium, and they are FRESH. So, the perfect occasion to use them today in a delicious risotto. For 4 p chop 1 white onion, 6 garlic cloves and fry them in a mixture of 1 table spoon of olive oil and 1 table spoon of real butter. Add 250 grams of risotto of good quality and stir until the rice becomes glazy. Add 1 cup of white wine and stir until the wine is gone. Add 600 grams of fresh peas and , on request, 400 grams of green asparagus in pieces of approx 4 cm. Stir and add 400 ml of stock. To prepare risotto in the oven add all the liquid at once and cover the dish. Count 30 mins at 180° until the liquid is almost gone and the rice is al dente. Uncover for the last 5 mins. Serve with grated pecorino or parmigiano and some rocket salad.