Risotto with Peas

Servings: 2 | Serving size: about 1 1/2 cups

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3.

This will keep fair for about 48 hours in the fridge. Reheat gently.

Ingredients

• 1 tsp olive oil
• 1/2 large onion (diced)
• 1/2 cup arborio rice
• 1/4 tsp salt
• fresh ground black pepper to taste
• 1 cup low sodium chicken or vegetable broth
• 3 cups water
• 2/3 cup frozen peas
• 1 ounce Parmigiano-Reggiano (grated)

Place the olive oil in the bottom of a large skillet. Heat over medium and add the onion. Cook gently, stirring frequently, until the onions just begin to turn translucent.

Add the arborio rice and stir. Cook for about 2 minutes and then add the salt and pepper. Add the chicken stock and enough water to cover the rice. Simmer on medium, partially covered for about 15 minutes. Check to see how close the rice is to being done and add more water if needed. The rice is done when it is still slightly firm but there is no grainy texture when chewed.

Add the peas and Parmigiano. Add a little more water if needed and cook for about 3 - 5 minutes until the peas are heated through.