Risotto

Ingredients

• 2 table spoon olive oil
• 1 red onion
• 1 clove garlic
• 1 1/2 cups  Arborio rice
• 1/3 cup tomato paste
• 1/2 cup dry white wine
• 3 1/2 cups boiling chicken stock
• 1/2 cup peas
• 1/4 cup parmesan cheese
• 2 teaspoon butter

Method

1. Heat olive oil in a large saucepan, add onion, garlic and Arborio rice and cook on a medium heat for 3 min.
2. Add tomato paste and cook 2 min stirring continualy.
3. Stir in white wine.
4. Add gradually boiling chicken stock 1/2 cup at a time. Stir occasionally.
5. Add peas with the last 1/2 cup of chicken stock and cook for 5 more mins.
6. Add butter and parmesan cheese before serving.