Ingredients
Method
- Heat the vegetable broth in a medium saucepan and keep it warm over low heat throughout the cooking process.
- In a large heavy-bottomed pan or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.
- Add the arborio rice to the pan and stir constantly for 2 minutes until the grains are well coated with oil and slightly toasted around the edges.
- Pour in the white wine and stir continuously until the wine is almost completely absorbed by the rice, about 2-3 minutes.
- Begin adding the warm broth one ladle at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and tender but still has a slight bite.
- When the rice is almost done, stir in the peas and cook for an additional 3-4 minutes until the peas are tender and heated through.
- Remove from heat and stir in the butter and Parmesan cheese until melted and creamy. Season with salt and pepper to taste. Serve immediately with extra Parmesan on top if desired.
Nutrition
Notes
The key to perfect risotto is patience and constant stirring, which releases the starch and creates that signature creamy texture. Always use warm broth as cold liquid will slow down the cooking process. For the best flavor, use freshly grated Parmesan cheese rather than pre-grated, and add it at the very end off the heat to prevent it from becoming stringy.