Parmesan-pea risotto

This risotto all comes together in just one pot. First, the aromatics (onion and garlic) are cooked down a bit just until softened, then you stir in the arborio rice, our favorite type to make risotto. The risotto is thickened by adding chicken broth a little bit at a time, stirring until it's absorbed. It'll take about 20 minutes of stirring at the stove; that's why this recipe may seem a little more labor-intensive, but the rich, creamy result is well worth the effort. At the end, simply fold in peas, Parmesan cheese, butter, and a bunch of fresh parsley for even more color and flavor. For a perfect springtime dinner, pair the risotto with a tender green salad. Alternatively, a half portion makes a great side dish for lamb or chicken.