Risotto With Peas - cooking recipe

Ingredients

1 medium sweet onion, finely chopped
1 clove garlic, minced
1 tablespoon olive oil
1 1/2 cups arborio rice
3 1/3 cups chicken broth
1 1/2 cups frozen peas
1/2 cup grated parmigiano-reggiano cheese
3 tablespoons dry white wine
salt and pepper

Preparation

Heat oil in a 3-1/2 quart saute 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.