Ingredients
1 cup Arborio rice
1 tablespoon olive oil
1 small onion or shallot, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine (optional)
4 cups vegetable or chicken broth, warmed
1/2 cup grated Parmesan cheese
1/2 cup peas (fresh or frozen)
1/4 cup chopped fresh herbs (parsley, chives, basil, or dill)
2 tablespoons butter
Salt and black pepper, to taste
Lemon zest, for garnish (optional)
Instructions
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Heat olive oil in a large pan over medium heat. Sauté onion until soft, about 3–4 minutes. Add garlic and cook 1 minute more.
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Stir in Arborio rice and cook for 1–2 minutes until lightly toasted.
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Add wine (if using) and stir until absorbed.
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Begin adding warm broth one ladle at a time, stirring frequently. Wait until liquid is mostly absorbed before adding more.
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After about 15 minutes, stir in peas. Continue adding broth until rice is creamy and al dente, about 18–20 minutes total.
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Remove from heat and stir in Parmesan, butter, and fresh herbs.
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Season with salt, pepper, and lemon zest if desired. Serve warm.