Ingredients
Method
Preparation
- Warm the broth in a saucepan over low heat.
- In a large, heavy-bottomed pot, heat the olive oil over medium heat.
- Add onions and cook until soft and translucent, about 5 minutes.
- Add the minced garlic and Arborio rice, stirring until the rice is slightly translucent around the edges.
- Pour in the white wine (if using) and let it simmer until almost absorbed, stirring regularly.
Cooking
- Ladle in a cup of warm broth to the rice mixture, stirring gently until absorbed.
- Repeat until the rice is creamy and al dente, about 18-20 minutes.
- Fold in the frozen peas until warmed through.
- Stir in Parmesan cheese and butter until melted and creamy.
- Season with salt and pepper to taste.
Serving
- Serve the risotto in shallow bowls, garnished with fresh herbs and extra Parmesan, if desired.
Nutrition
Notes
For added flavor, try lemon zest or juice before serving. For vegan options, substitute cheese with nutritional yeast and butter with olive oil. You can also add cooked shrimp or chicken for a heartier meal.
