Instructions: Total

Cooking Time: 15-18 minutes. Sauteeonion in butter until soft and translucent. Add arborio; stir to coat. Add wine; reduce by turning heat to high. Add 1c broth, stirring constantly; lower heat. Add 1/2c broth at a time when arborio appears dry, while constantly stirring. Toward the end of cooking time, add peas, butter and Parmesan. The risotto should be moist and juicy but not soupy. Dont add too much broth.

Delicious. I cut butter to 3T. You can pretty much do whatever you want to with risotto. I didnt have white wine- did a splash of red and it made the rice turn purple, so I didnt continue with it and we didnt miss the wine.

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