1. In a heavy-bottomed medium saucepan, melt the butter over medium heat. 2. Stir in the onions and red pepper and fry until the onions are translucent, about 4 minutes. 3. Stir in the rice, coating the grains thoroughly. 4. Meanwhile, heat the chicken broth either in a large measuring cup in the microwave or in a saucepan on top of the stove. 5. Keep the broth hot. 6. Start adding the broth, 1/3 cup at a time, stirring after each addition until the broth has been absorbed. 7. Keep adding and stirring until 3 cups of broth have been absorbed, and about 10 to 12 minutes have passed. 8. Add the frozen peas and stir in 1/3 cup of broth. 9. Cook, stirring and adding broth once more until only 1/3 cup is left and the rice is tender but still firm, about 8 to 10 minutes. 10. Stir in the snow peas, remaining broth, parsley and pepper. 11. Cook until the snow peas are bright green and still crisp, about 2 minutes. 12. Stir in half of the cheese. 13. Serve the risotto with a sprinkling of the remaining cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
