Serve this classic spring risotto with baked salmon or halibut and a fresh green salad for a balanced meal! Risotto can take some patience, but you are rewarded with an ultra creamy rice dish that everyone will enjoy. Other vegetables can be used in place of the peas; try chopped asparagus, zucchini, or diced red bell peppers.
Ingredients
2 tablespoons
extra virgin olive oil
1 small
white onion
diced
2 cups
arborio rice
½ cups
dry white wine
8 cups
chicken stock
½ teaspoons
sea salt
2 cups
frozen peas
1 cups
shredded parmesan cheese
