Perfect Risotto

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

In a small saucepan, pour in broth and set to low heat.
Dice onion and mince garlic. Add 2 tablespoons olive oil to a saucepan on medium heat, sauté onions and garlic until almost translucent, about 2 minutes.
Add arborio rice to pan and stir with wooden spoon until the edges are translucent another 2 minutes.
Pour in wine and let the wine absorb almost fully, about 5 minutes, stirring halfway through.
Use a ladle to pour about ½ cup of broth into the risotto. Allow risotto to almost fully absorb broth before adding another ladle. Stir risotto occasionally, between ladling in broth.
When there is about a ½ cup of broth left to add to the risotto, add peas. They will thaw quickly in the hot risotto.
Taste risotto when last ladle is absorbed to make sure it's cooked to your preference level (al dente vs softer). If needed, add the rest of the broth or more to cook to the right consistency for your preference.
Top with black pepper, lemon zest and more fresh parmesan. Serve immediately.

Always use at least lukewarm stock - never cold.

Use vegetable broth to make this risotto vegan.

Instead of using wine, squeeze in lemon juice at some point during the cooking process or at the very end for a punch of lemon flavor.

To reheat risotto, microwave individual portions or add a splash of cooking broth and bake until heated through.