Serves: 6
Total Calories: 424

6 cups Chicken Broth
1 medium yellow onion, finely chopped
4 tablespoons olive oil
2 cups medium-grain rice, such as Arborio, Carnaroli, or Vialone Nano
salt and freshly ground black pepper
2 cups shelled tender peas, or frozen peas, partially thawed
2 tablespoons finely chopped flat-leaf parsley
1/2 cup freshly grated Parmigiano-Reggiano
2 tablespoons unsalted butter

1 Prepare the broth, if necessary. Bring the broth to a simmer over medium heat, then lower the heat so that it just keeps the broth hot. Pour the oil into a wide heavy saucepan. Add the onion and cook over medium heat until the onion is tender and golden, about 10 minutes.

2 Add the rice and cook, stirring with a wooden spoon, until hot, about 2 minutes. Add about 1/2 cup of the hot broth and stir until it is absorbed. Continue adding broth 1/2 cup at a time, stirring after each addition. Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan. Halfway through the cooking, stir in salt and pepper to taste.

3 Add the peas and parsley. Continue adding the liquid and stirring. The rice should be tender yet firm to the bite, and the risotto should have a loose, somewhat soupy, consistency. Use hot water if you run out of broth. Cooking time will be 18 to 20 minutes.

4 When the rice is tender yet still firm, remove the pot from the heat. Add the cheese and butter and stir well. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 424
Calories from Fat: 122

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