Simple & Fancy Pea Risotto (No Alcohol!)

Ingredients

• 2 tbsp butter or 1 tbsp olive oil

• 1 small onion, finely chopped

• 175g arborio rice

• 4 cups vegetable or chicken broth

• 25g parmesan, finely grated

• salt, to taste (1/4 tsp at a time)

• 150g frozen peas, thawed and pureed (plus any for garnish)

Recipe

1. Melt the butter in a small pot (or heat the oil) over medium-low heat.

2. Add the finely chopped onions. Cook them down a bit until softened (about 7-10 minutes).

3. Now add the rice and stir, making sure to coat all of it with the butter/oil and onions.

4. Slowly pour in roughly 1/2 cup of broth, stirring the rice and letting it cook down. When you notice the rice has absorbed nearly all the broth, pour in another 1/2 cup.

5. Repeat until you’re out of broth and/or the rice has cooked through. I like mine more cooked than al dente but not so soft that it mushes when pressed with a spoon.

6. Now add the parmesan, any salt, and the pea puree to the risotto. Stir until combined, and remove from heat.

7. Spoon into plates and serve on its own or with a light protein such as white fish (pan-fried halibut pictured).

Enjoy!