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PdfShortcut Risotto
In a large skillet, add oil and heat. Add onions and sauté for 4 minutes or until just softened.
Add garlic and sauté.
Add rice and sauté for 1 minute, then add wine and cook until wine evaporates.
Add 3 cups stock, cook for 1 minute, then cover and place in a 350 F oven and bake for 25 minutes just until rice is almost cooked.
Put back on stove and add remaining 1 cup stock, parmesan cheese, salt, olive oil and stir for another 2 minutes on medium heat until creamy then add frozen peas.
Serve with extra grated cheese.