Basic Parmesan Risotto with Peas

This isn’t a new recipe on the block, by any stretch of the imagination.

I’m just blogging it so it’s easy to find when I need it! LOL

Parmesan Risotto with Peas

(How Sweet It Is)

Parmesan Risotto

2 garlic cloves, minced

2 tablespoons olive oil

1 cup arborio rice

~ 20 oz chicken stock (vegetable, beef, seafood, etc can also be used too!)

1/3 cup parmesan cheese

1/3 cup frozen peas

Directions

- In a medium saucepan, heat olive oil and garlic until fragrant.

- Add rice and continuously stir until translucent, about 6-8 minutes.

- Add stock in 1/2 cup increments and bring to a simmer, continuing until the liquid is absorbed and the rice has reached the desired consistency. Stir occasionally.

- Remove from heat and stir in parmesan cheese and peas

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