Italian Rice And Peas

• 2 Tablespoons Sunflower Oil
• 1/2 Small Yellow Onion, Finely Diced
• 20 ounces, weight Fresh Or Frozen Peas
• 2 teaspoons Kosher Salt
• 3 cups Chicken Broth
• 1 cup Arborio Rice (or Other Risotto Rice)
• 1/2 teaspoons Black Pepper
• 1 Tablespoon Fresh Italian Parsley, Finely Chopped
• 2 Tablespoons Parmesan, Grated, (optional)

1. Using a fine mesh strainer, rinse and drain the rice. Set aside.
2. In a 3-quart saucepan, heat sunflower oil on medium heat and saute onions until golden in color, about 5-6 minutes. Stir frequently. Add peas, stir well and add salt. Cook for 2-3 minutes over medium heat.
3. Pour in chicken broth, cover and simmer for 8-10 minutes. Add rice and stir in. Cover saucepan. Simmer for 20 minutes or until rice is cooked. Stir occasionally.
4. When rice is cooked, add black pepper and stir. Mix in chopped Italian parsley and cheese, if using, and remove from heat. Serve hot.

sunflower oil, yellow onion, kosher salt, chicken broth, arborio rice, black pepper, fresh italian parsley, parmesan

Taken from tastykitchen.com/recipes/sidedishes/italian-rice-and-peas/ (may not work)