In this rendition, red wine is used for the liquid component and mixed with peas and a bit of parmesan. 3 1/2 cups chicken oth
3 Tbsp. butter
1 cup finely chopped onion
2 garlic cloves, minced
1 cup arborio rice
1/2 cup Pinot Noir
1/2 cup frozen peas
1/2 cup grated Parmesan cheese
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In a saucepan over medium high, ing oth to a simmer. Melt the butter in a saucepan over medium heat. Add onion and saute until translucent, about 8 minutes. Add in garlic and cook for 30 seconds until fragrant. Add rice to the mixture and cook for two minutes until just toasted. Add in the wine and stir until absorbed, about 1 minute. Add 3/4 cup of oth, simmer over medium-low until all the liquid is absorbed. Repeat this process until you have no more remaining oth. Cook for approximately 5 more minutes until the risotto is creamy. Add in peas and mix well. Top with Parmesan cheese. Serves 4.
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