Spring Pea and Carrots Risotto

• 1 cup of wild rice
• 2 carrots
• 1 cup of spring peas
• 1 piece of onion
• 2 pieces of garlic
• 1 chili

First cook the rice (in boiling water for 30 minutes) and spring peas for 10 minutes (separately).

Take 2 spoons of coconut oil warm it up and pan fry all the ingredients except for spring peas and rice for 3 minutes.

Add rice and spring peas mix it up. Add thyme and parmesan to taste it to perfection.