Red Wine Risotto With Peas

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The title of the recipe says it all. this sounds so good, i'll be making it for dinner tonight. Recipe courtesy giada de laurentiis episode#: ei1f06

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Steps

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Bring the broth to a simmer over medium-high heat.

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Cover the broth and keep it warm over very low heat.

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Melt the butter in a heavy large saucepan over medium heat.

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Add the onion and saute until translucent , about 8 minutes.

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Stir in the garlic and saute for 30 seconds.

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Stir in the rice and cook for about 2 minutes until the rice is toasted.

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Add the wine and stir until it is absorbed , about 1 minute.

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Add 3 / 4 cup of hot broth.

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Simmer over medium-low heat until the liquid is absorbed , stirring often , about 6 minutes.

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Repeat , adding 3 / 4 cup of hot broth 2 more times , stirring often , about 12 minutes longer.

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At this point , the risotto can be made 4 hours ahead.

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Refrigerate the risotto and remaining broth , uncovered , until cool , then cover and keep them refrigerated until ready to proceed.

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Bring the remaining broth to a simmer , then cover and keep it warm over very low heat.

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Stir 3 / 4 cup of hot broth into the partially cooked risotto over medium heat until the.

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Ingredients

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low sodium chicken broth, unsalted butter, onion, garlic cloves, arborio rice, dry red wine, frozen peas, fresh italian parsley, parmesan cheese, salt & freshly ground black pepper