Risotto with Parmesan and Peas
4 c. chicken stock
1 Tbsp. olive oil
1 small onion, minced
1 cup Arborio Rice
1/2 cup frozen peas
3 Tbsp. unsalted butter, softened
Salt and pepper
2/3 c. Parmesan cheese
Bring the stock to a simmer in a sauce pan.
In a sautee pan or large saucepan (at least 3 qt.), heat the olive oil over medium. Add in the onion, stirring until onion is golden, but not brown - about 3 to 5 minutes. Add the rice and stir to coat.
Turn the heat to medium-high, and add about 1/2 cup of the stock. Keep the mixture boiling, and stir constantly. As soon as the stock has been absorbed, add another 1/2 c. of stock and stir (I usually do a ladleful or two each time I need to add stock.) This mixture must be kept boiling, but don't let it stick to the pot. Continue to add stock until all has been absorbed and the risotto is tender, about 25-30 minutes total.
Once all of the stock has been absorbed, add in the peas and stir until heated through. Remove the pan from heat and quickly stir in the butter and parmesan. Enjoy!