1. Combine water and vegetable stock. Heat to boiling and then reduce to a simmer. 2. Melt butter in a large frying pan over Medium heat. Add chopped onion and peas and stir until both soften, about 2-3 minutes. 3. Add rice to the pan. Stir vigorously to coat rice in remaining butter, about 2-3 minutes. 4. Add white wine and stir until the rice absorbs all the wine. 5. Increase stovetop heat to Medium-High. Add 1 cup of the simmering water/vegetable stock mix and stir until the stock has been absorbed. Keep repeating this process, one cup at a time, until the rice has enlarged and absorbed all 5 cups of stock. 6. Add half and half and parmesan cheese and stir until the rice mix reaches a creamy consistency. 7. Add salt, pepper, and parsley to taste, and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
