Ingredients
- 5 tbsp butter
- 1 sm. onion, minced
- 2 c. Arborio (rice)
- 1 c. dry white wine
- 6 c. chicken broth
- 1 c. peas
- 1 tbsp butter
- 1 c. Parmesan cheese
Directions
Saute onion in butter till soft. Add aborio; stir to coat. Add wine; reduce by turning heat to high. Add 1c. broth at a time when arborio appears dry, while constantly stirring. Toward the end of the cooking time, add peas, butter and Parmesan. The risotto should be moist & juicy but not soupy. Don't add too much broth.
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Submitted 6/13/05.
Source: recipes@soar.berkeley.edu.
Submitted By: Ruth A. Burbage
burbage@pell.net
Risotto with Peas & Parmigiano