Creamy Pea Chive Risotto Recipe

In a saucepan, heat the vegetable broth and keep it warm on low heat.

In a separate large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened, about 5 minutes.

Add the Arborio rice to the saucepan and stir to coat in the oil. Cook for 2 minutes, stirring constantly.

Add a ladleful of warm vegetable broth to the rice and stir until it is almost absorbed. Continue adding the broth, one ladleful at a time, stirring constantly, until the rice is cooked and creamy, about 25 minutes.

Stir in the frozen peas and cook for an additional 2 minutes.

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

Serve the creamy pea and chive risotto hot, garnished with additional grated Parmesan cheese and chives if desired.