This risotto has a bit more liquid than your average one.

Ingredients

* 6 C. chicken broth
* 1 med. yellow onion, finely chopped
* 4 Tbs. olive oil
* 2 C. medium-grain rice
* salt
* pepper
* 2 C. shelled tender peas
* 2 Tbs. finely chopped parsley
* 1/2 C. grated parmesan cheese
* 2 Tbs. butter

Directions

Simmer broth over low heat so it gets hot. Pour oil into a wide saucepan. Add onion and cook over medium heat until onion is tender and golden, 10 minutes. Add rice and cook until hot for 2 minutes. Add 1/2 C. of hot broth and stir until it is absorbed. Continue adding broth 1/2 C. at a time. Stir after each addition. Adjust the heat so the liquid simmers but the rice doesn't stick to the pan. Halfway through the cooking, stir in salt and pepper to taste.

Add the peas and parsley. Continue adding liquid and stirring. The rice should be tender and risotto should be soupy. Use hot water if you run out of broth. Cooking time is 18-20 minutes. When rice is tender yet still firm, remove pot from the heat. Add cheese and butter and stir well.

Serves 6.

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