Risotto with Peas

What You'll Need

2 tbsp butter
½ cup onion, finely chopped
1 cup Risotto rice
2 ½ cups vegetable broth
2 cups water
1/2 cup Parmesan cheese, grated
2 tbsp fresh parsley, finely chopped
16oz green peas (frozen and thawed or fresh)
Salt and pepper to taste

Instructions: In a large skillet melt the butter. Add the chopped onion and sauté for about 5 minutes until lightly brown. Add the rice and stir until coated with butter. Add the vegetable broth, water and season with salt and pepper. Bring to a boil. Then reduce the heat and cover. Cook for about 20 minutes or until the liquid has almost been absorbed. Then stir in the cheese, parsley and peas and cook for a further few minutes until the peas are tender and the rice is creamy.