Ingredients:

  • 1 cup arborio rice (200g)
  • 4 cups low-sodium chicken or vegetable broth (1 liter)
  • 1 cup fresh or frozen peas (150g)
  • 1 medium onion, finely chopped (about 150g)
  • 2 cloves garlic, minced
  • 1 cup dry white wine (240ml)
  • 1 cup grated Parmesan cheese (90g) + extra for serving
  • 2 tablespoons unsalted butter (30g)
  • 2 tablespoons olive oil (30ml)
  • Salt and black pepper, to taste
  • Chopped fresh parsley, for garnish (optional)

Instructions:

  1. In a saucepan, heat the broth over low heat and keep it warm.
  2. In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add chopped onion and sauté until translucent (about 3-4 minutes). Stir in minced garlic and cook for 1 more minute.
  3. Add arborio rice to the skillet; stir to coat rice with oil and sauté for 2-3 minutes until slightly translucent.
  4. Pour in the white wine; cook until it has mostly evaporated, stirring frequently.
  5. Begin adding the warm broth, one ladleful at a time, stirring constantly until absorbed before adding more. After 10 minutes, add the peas with the next ladle of broth.
  6. Once the rice is creamy and al dente, remove from heat. Stir in remaining butter and grated Parmesan cheese; season with salt and pepper to taste.
  7. Garnish with chopped parsley and additional Parmesan if desired. Enjoy immediately!