Ingredients

• 1 cup medium grain rice
• 3/4 cup frozen peas, thawed
• 1 tablespoon extra virgin olive oil
• 2-3 cups chicken stock
• 1 oz.(28g.) parmigiano-regiano cheese, grated
• 1/4 cup dry white wine
• 1 small red onion, diced
• 1 garlic clove, minced
• Salt and pepper to taste

How to make Risotto With Peas directions

• 1

  In a skillet, heat the olive oil over medium heat. Sauté the onion and garlic until tender. Add rice to coat and cook for 3 minutes, stirring. Season with salt and pepper to taste.

• 2

  Slowly add the wine and cook until the liquid is absorbed. Ladle in 1/2 cup of the stock and stir until absorbed. Add another 1/2 cup of stock and the peas, allowing the stock to absorb again. Continue adding the stock 1/2 cup at a time, letting absorb before adding another, until the rice is al dente – tender yet firm.

• 3

  Remove from heat and stir in cheese. Add salt and pepper as needed.