Pea Risotto Recipe

In a large pot, heat the vegetable broth over medium heat until simmering.

In a separate pan, melt the butter over medium heat. Add the diced onion and minced garlic, and cook until softened and fragrant.

Add the Arborio rice to the pan with the onion and garlic, stirring to coat the rice in the butter. Cook for 1-2 minutes, until the rice is slightly translucent.

Begin adding the simmering vegetable broth to the rice, one ladleful at a time. Stir continuously, allowing the rice to absorb the broth before adding more. Continue this process for about 20-25 minutes, until the rice is creamy and al dente.

In the last few minutes of cooking, add the frozen peas to the risotto and cook until heated through.

Remove the risotto from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.

Serve the pea risotto hot, garnished with extra Parmesan cheese if desired.