Pea Risotto

• 1 tablespoon olive oil
• 1 onion (about 8 oz.), peeled and finely chopped
• 2 cups Arborio or other short-grain white rice
• 1/2 cup dry white wine
• About 5 1/2 cups fat-skimmed chicken broth
• 8 ounces shelled fresh peas (about 1 lb. in shell), or 1 1/2 cups frozen peas (see notes)
• 1/2 cup shredded parmesan cheese
• Salt and pepper

1. Pour olive oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion and stir often until limp, about 5 minutes. Add rice and stir until opaque, about 3 minutes.
2. Add wine and stir until absorbed, 1 to 2 minutes. Add 5 1/2 cups broth, about a cup at a time, stirring after each addition until almost absorbed, 25 to 30 minutes total; stir in peas with the second cup of broth. If risotto is thicker than desired, stir in a little more broth. Stir in cheese and add salt and pepper to taste.

olive oil, onion, white rice, white wine, chicken broth, fresh peas, parmesan cheese, salt

Taken from www.myrecipes.com/recipe/pea-risotto (may not work)