Red Wine Risotto with Peas

Makes 2 servings

2 cups low sodium chicken stock
1 1/2 tablespoons unsalted butter
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 cup arborio rice
1/4 cup dry red wine
3 tablespoons frozen peas, defrosted
1/4 cup grated Parmesan cheese, plus extra for garnish
1-2 tablespoons fresh Italian parsley leaves, chopped
Salt and freshly ground black pepper

Bring the stock to a simmer over medium-high heat. Cover, and keep the stock warm over very low heat.

In a large pan, melt the butter over medium heat. Add the onions and saute until translucent,but not browned, about 6-8 minutes. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1-2 minutes. Add one ladle full of the hot chicken stock to the rice; simmer until the liquid is absorbed, stirring often. Repeat, one ladle full at a time until the rice is tender and creamy.

Stir in the peas, Parmesan and parsley. Season to taste. Spoon the risotto into bowls and serve.