Sweet Pea Risotto

Cooking Time: 25-30 Min    Servings: 6-8

Products needed:

Butter-All Natural Infused Olive Oil

Ingredients:

• 1 quart chicken stock
• 2 tablespoons Extra Virgin Olive Oil
• 1 tablespoons Butter Extra Virgin Olive Oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 cup Arborio rice
• 1/2 cup white wine
• 1 cup sweet peas, defrosted
• 1/2 cup grated Parmigiano-Reggiano

Directions:

1. Place the stock in a small pot and warm it up over med-low heat.
2. Heat both olive oils in a medium skillet over med-high heat.
3. When the pan is hot, add onions and garlic and cook for 2 to 3 minutes.
4. Add Arborio and cook a minute until the rice is slightly transparent, 1-2 minutes.
5. Add wine and cook it until it is completely gone.
6. Add a few ladles of warm broth and let that cook off, stirring occasionally.
7. The risotto will take 22 minutes to cook.
8. Add a ladle of broth from time to time until risotto is starchy, creamy and cooked to al dente.
9. Add peas about 2 minutes before serving.
10. Add cheese just before serving.