Risi E Bisi

• 1 (32-ounce) container fat-free, less-sodium chicken broth
• 2 teaspoons regular olive oil or lemon-infused olive oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 cup Arborio rice
• 1 cup frozen petite green peas
• 1/4 cup shredded Parmesan cheese
• 1/8 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Bring broth to a boil in a large saucepan; reduce heat to a very low simmer.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 3 minutes. Add rice; cook 2 minutes. Add about two-thirds of hot broth, and bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally. Add remaining broth; simmer an additional 5 minutes or until rice is tender. Stir in peas, cheese, salt, and pepper.
3. Risi e Bisi (REE-see eh BEE-see), or "rice and peas" is a classic Venetian dish served in spring when baby green peas have just been harvested.

chicken broth, regular olive oil, onion, garlic, arborio rice, frozen petite green peas, parmesan cheese, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/risi-e-bisi-2 (may not work)