1. In a large pot, melt the butter over moderately low heat. 2. Add the onion, celery and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. 3. Add the wine and boil until it almost evaporates, about 5 minutes. 4. Add the broth and bring to a boil. 5. Boil until the liquid is reduce to approximately 7 cups, about 20 minutes. 6. Add the rice, parsley and salt and cook at a low boil, stirring occasionally, until the rice is just tender, 10-15 minutes. 7. Stir in the peas, ham, Parmesan and pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
