Creamy Risotto - cooking recipe

Ingredients

2 tbsp butter
1 None small onion, minced
1 3/4 cups Arborio rice (about 12 oz)
1/2 cup white wine
4 1/2 cups chicken broth
1/2 cup grated Pecorino Romano or Parmesan cheese
1 cup frozen peas

Preparation

Preheat oven to 350\u00b0F. In an ovenproof saucepan, melt 1 tbsp butter over medium heat. Cook onion for 3 mins, or until softened. Stir in rice and cook for 1 min. Add wine and cook for 1 min. Add broth and bring to a boil. Cover and bake for 25 mins, or until liquid is absorbed.
Stir in grated cheese, peas and remaining butter. Season. Serve immediately.