5cupschicken brothif you are using homemade stock, adjust salt according to taste
1medium sweet yellow oniondiced
1-2tablespoonsolive oil
2cupsArborio rice
Optional: 1/2 cup white wine
zest of 1 large lemon
4-6tablespoonsjuice from 1 large lemonadjust according to taste
1/2cupfrozen peas
kosher saltto taste
freshly cracked pepperto taste
1/4 - 1/2cupgrated Pecorino Romano cheeseParmesan works as well
Optional: 2 tablespoons butter
Instructions
Warm 5 cups of chicken broth and set aside. Warm the olive oil over medium low heat. Add the onion and saute until tender. Add the rice and saute it for a few minutes until it begins to look clear. Add a splash of wine if desired and saute until it is fully absorbed.
Continue cooking over medium low heat, slowly adding the warm broth 1/2 a cup at a time. Stirring until the liquid is completely absorbed each time, before adding more. Start checking the rice to see if it is done after about 20-25 minutes.
When the rice is softened, add the lemon and peas and remove from the heat. I added the peas frozen; the risotto thawed and warmed them in minutes. Stir in the cheese and top with butter if desired. Taste the risotto and adjust seasonings as desired.