Risotto with Peas

Ingredients:

• 1 cup Arborio rice
• 3 cups vegetable broth
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 1 cup frozen peas
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a saucepan, heat the vegetable broth over medium heat. Keep it simmering throughout the cooking process.
2. In a large pan, melt the butter and olive oil over medium heat.
3. Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent and the garlic is fragrant.
4. Add the Arborio rice to the pan and stir to coat the grains with the butter and oil mixture.
5. Pour in the white wine and cook until it is absorbed by the rice.
6. Begin adding the simmering vegetable broth to the pan, one ladleful at a time. Stir the rice constantly, allowing each ladleful of broth to be absorbed before adding the next.
7. Continue this process until the rice is cooked al dente, which should take about 20 minutes.
8. Add the frozen peas to the pan and cook for an additional 3-4 minutes until they are heated through.
9. Remove the pan from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
10. Cover the pan and let the risotto rest for a few minutes before serving.
11. Serve hot and enjoy!

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