Risotto With Peas

Ingredients

• 3 tablespoons butter
• 2 green onions, thinly sliced
• 1/4 red bell pepper, diced
• 1 cup arborio rice
• 4 cups chicken broth
• 2 cups frozen peas
• 1 cup snow peas
• 2 tablespoons fresh parsley, minced
• 1/4 teaspoon ground black pepper
• 1/2 cup parmesan cheese, grated

Directions

1. 1

   In a heavy-bottomed medium saucepan, melt the butter over medium heat.

2. 2

   Stir in the onions and red pepper and fry until the onions are translucent, about 4 minutes.

3. 3

   Stir in the rice, coating the grains thoroughly.

4. 4

   Meanwhile, heat the chicken broth either in a large measuring cup in the microwave or in a saucepan on top of the stove.

5. 5

   Keep the broth hot.

6. 6

   Start adding the broth, 1/3 cup at a time, stirring after each addition until the broth has been absorbed.

7. 7

   Keep adding and stirring until 3 cups of broth have been absorbed, and about 10 to 12 minutes have passed.

8. 8

   Add the frozen peas and stir in 1/3 cup of broth.

9. 9

   Cook, stirring and adding broth once more until only 1/3 cup is left and the rice is tender but still firm, about 8 to 10 minutes.

10. 10

    Stir in the snow peas, remaining broth, parsley and pepper.

11. 11

    Cook until the snow peas are bright green and still crisp, about 2 minutes.

12. 12

    Stir in half of the cheese.

13. 13

    Serve the risotto with a sprinkling of the remaining cheese.