---------- Recipe via Meal-Master (tm) v8.02
  
       Title: % Risotto with Peas and Parmigiano, Northern 
  Categories: Rice, Italian, Chef, Favorites, Vegetarian
       Yield: 4 -6 guess
  
 ----------------BIBA'S ITALIAN KITCHEN, TLC----------------
       5 T  Unsalted butter
       1 sm Onion, minced
       2 c  Arborio
       1 c  Dry white wine
       6 c  Chicken broth
       1 c  Peas
       1 T  Butter
       1 c  Parmesan
  
   Total cooking time: 15-18 mins.
   Saute onion in butter until soft and translucent. Add
   arborio; stir to coat. Add wine; reduce by turning
   heat to high. Add 1c broth, stirring constantly; lower
   heat. Add 1/2c broth at a time when arborio appears
   dry, while constantly stirring. Toward the end of
   cooking time, add peas, butter and Parmesan.
   The risotto should be moist and juicy but not soupy.
   Don't add too much broth.
   
   Delicious.  I cut butter to 3T. You can pretty much do
   whatever you want to with risotto. I didn't have white
   wine-- did a splash of red and it made the rice turn
   purple, so I didn't continue with it and we didn't
   miss the wine.
  
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