6 cups chicken broth
4 T unsalted butter, divided
½ white onion, finely chopped
1 cup Arborio Rice
1/2 cup dry white wine
1/2 teaspoon chopped saffron strands
10 oz box frozen peas
1/3 cup freshly grated parmesan cheese
In a medium saucepan bring chicken stock to a simmer. You just want it to be warm when you add it to the risotto. Put it on a burner that is close to the one you’ll be making your risotto in. In a large saucepan over medium heat, melt 3 T
butter. Saute the onions until soft, 3-4 minutes. Next add in your rice and toss it in the butter and onion allowing it to toast. Stir for about 2 minutes. Stir in your wine and stir until completely absorbed. Stir in your saffron strands and stir to combine.
Add in 2 ladles of hot chicken broth and stir. Keep and eye on it and stir from time to time. Once the broth is absorbed add in another 2 ladles full, stirring again. Once this has absorbed had in 1 ladle at a time and continue until the rice is al dente. You’ll know it’s ready when it looks nice and creamy and it’s not absorbing liquid anymore, about 20 minutes total. 
Stir in your peas and allow to heat through.
Remove from heat and stir in 1 T butter and parmesan cheese. Season with S&P to taste. Enjoy!
S&P
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My favorite dish. This looks wonderful! What a lovely family!
Thanks for stopping by (and following) my blog! I look forward to browsing yours. I’m always looking for easy, healthy meals.
this looks delicious! makes me want to cook more…
That looks delicious! I love risotto. I’ve never made it with saffron before. I will have to try. Thank you for sharing!
That looks SO yummy!!!!!!! OMG!!!! I’m so making that next time I can pick up some arborio rice and saffron at the store!!!
I have never made risotto myself…my family would love this dish. Yummy recipe!
Holly
Wow. I will be making this one, too! Stopping by to say Happy SITS Saturday Sharefest. And I’m so glad that you commented before me because I already loved your blog and am linked to it on mine!