Risotto With Peas

Simple and delicious. I've added chicken to this and had a complete meal.

Heat oil in a 3-1 / 2 quart saut pan over medium heat.

Add onion and garlic.

Cook , stirring often , until onion is soft but not browned , about 4- 5 minutes.

Add rice.

Cook , stirring , until grains look opaque , about 2- 3 minutes.

Add broth , wine and frozen peas.

Stir to combine.

Increase heat to medium-high , cover and bring to a boil , stirring often.

Reduce heat to low and simmer , uncovered.

Stir occasionally.

Cook until rice is tender and almost all of the broth has been absorbed , about 25- 30 minutes.

Rice should be tender but not mushy.

Remove from heat.

Add cheese and stir to combine.

Season with salt and pepper if desired.

Serve warm , with additional grated cheese to top if desired.

sweet onion, garlic, olive oil, arborio rice, chicken broth, frozen peas, parmigiano-reggiano cheese, dry white wine, salt and pepper