Peas to defrost in cold water. Boil in boiling water for a few minutes, drain the water and place peas in ice water for a few minutes (if peas are young, you can skip this step). Blend in a blender.

For cooking risotto use rice white medium-grain "Arborio" from Mistral, to wash it is not necessary! Prepare the ingredients: broth, garlic to push through a press, onion finely crumble.

In a saucepan melt the butter, then add olive oil. On slow fire fry to protomet finely chopped onion until transparent. Then add dry rice. Risotto you need to stir constantly.

Pour in dry white wine, allow to evaporate the alcohol couples, then pour small portions of the broth to the rice, it absorbed when it is necessary to stir risotto. After the rash of rice before the end of cooking the risotto will be held from 12 to 15 minutes (readiness - to your taste)! Taste for salt, given the saltiness of the cheese.

At the end of cooking add the peas - stir garlic, grated Parmesan - mix well and slightly warm. Serve onto plates and garnish with poached egg. Optionally, you can put a piece of butter.

Poached egg to cook in advance: in plastic wrap for microwave (placing it in the Cup) to break the egg, tie and cook for 3-4 minutes in boiling water.