Plates | English Pea and Parmesan Risotto

Last night, I attempted a new dish--risotto! My mom had sent me some spices and arborio rice back on Valentine's Day, so I was up for the challenge. It wasn't all too difficult, and it was DELICIOUS! Check out that beautiful plate.

 

Ingredients
For the Risotto

• 1 small onion (I forgot this part)
• 1 cup arborio rice
• 1/2 cup white wine
• 28 oz of chicken stock
• 1 cup water
• 3 tbsp olive oil

To Mix In

• English peas
• 2 tbsp butter
• Salt/Pepper
• 1/2 cup Parmesan cheese

 

Directions

1. In one medium saucepan, mix 1 cup water with the chicken stock and bring to a simmer, you'll keep this simmering throughout the cooking
2. In the second saucepan,add the olive oil and some salt and pepper. Add the chopped onion and let soften for a few minutes. Add the rice and for 1 minute, coat the rice in the oil. 
3. Add 2 cups of the broth mixture from the first sauce pan. Stir continuously for 5-7 minutes until the liquid is absorbed. 
4. Continue to add 1/2-1 cup of the broth at a time until it is absorbed. CONTINUE TO STIR! I didn't end up using quite all of the broth mixture, and I continue to add and stir for about 25 minutes. There was a little liquid left when I called it quits. 
5. Add the butter, English peas, 1/2 cup of Parmesan cheese and salt/pepper to taste. ENJOY, (and probably with a glass of that wine you cracked open)!