Pea Risotto

Ingredients

• 2 cups arborio white
• 0.5 cup cooking wine dry white
• 5.5 cups fat-skimmed chicken broth 
• 8 ounces peas fresh shelled ( 1 lb. in shell)
• 1 tablespoon olive oil 
• 8 oz onion peeled finely chopped
• 0.5 cup parmesan cheese shredded
• 8 servings salt and pepper 

Equipment

• frying pan

Directions

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.
2. Add rice and stir until opaque, about 3 minutes.
3. Add wine and stir until absorbed, 1 to 2 minutes.
4. 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.