Start risotto while heating the grill for the chicken; cover and keep warm until you're ready to serve. If using frozen peas, add with last cup of broth.
1 tablespoon olive oil
1 onion (about 8 oz.), peeled and finely chopped
2 cups Arborio or other short-grain white rice
1/2 cup dry white wine
About 5 1/2 cups fat-skimmed chicken broth
8 ounces shelled fresh peas (about 1 lb. in shell), or 1 1/2 cups frozen peas (see notes)
1/2 cup shredded parmesan cheese
Salt and pepper
How to Make It
Pour olive oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion and stir often until limp, about 5 minutes. Add rice and stir until opaque, about 3 minutes.
Add wine and stir until absorbed, 1 to 2 minutes. Add 5 1/2 cups broth, about a cup at a time, stirring after each addition until almost absorbed, 25 to 30 minutes total; stir in peas with the second cup of broth. If risotto is thicker than desired, stir in a little more broth. Stir in cheese and add salt and pepper to taste.