RISOTTO

YIELD: 6 servings

TOTAL TIME: 45 min

Ingredients

• 1 shallot, finely chopped
• 1 1/2 cups Arborio rice
• 3/4 cup dry white wine
• 4 1/2 cups chicken bone broth
• 3/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 3/4 cup frozen, thawed peas
• olive oil

In a saucepan, heat olive oil over medium heat. Saute shallot until tender.

Add rice, stirring until well coated with the oil, 1 to 2 minutes. Add wine and stir until absorbed into the rice. Season with salt.

In a separate pot, heat broth to keep it warm.

Add about 1 cup of warm broth to the rice. Cook, stirring frequently, until absorbed. Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed, about 35 minutes total.

Remove pan from heat and stir in peas, Parmesan and butter, as well as, season with salt and pepper.

Serve immediately.