Yield
Makes 8 cups; about 8 side-dish servings

How to Make It

Step 1

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.

Step 2

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.

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