Fresh Pea Risotto Soup

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 teaspoon minced garlic
• 1/2 cup small-grain rice, such as Arborio or carnaroli
• 1/2 cup dry white wine
• 4 cups reduced-sodium chicken broth
• 1 10 oz bag frozen peas
• 1/2 cup fresh parsley, chopped
• 2 tablespoons grated Parmesan

1. In a large Dutch oven, saute onion in hot oil over medium-high heat until translucent, about 3 minutes.
2. Add garlic and cook 30 seconds. Add rice and cook, stirring constantly, 1 minute.
3. Stir in wine and cook until wine completely evaporates.
4. Add broth and bring mixture to a boil.
5. Reduce heat and simmer until rice is tender, about 20 minutes.
6. Add peas and cook 5 minutes. Stir in parsley and remove from heat. Serve topped with a sprinkling of cheese.

olive oil, onion, garlic, rice, white wine, chicken broth, frozen peas, fresh parsley, parmesan

Taken from food52.com/recipes/35224-fresh-pea-risotto-soup (may not work)