Quick Risotto with Peas

Ingredients

• 1/2 cup Arborio rice
• 1 1/2 cup Chicken broth (or vegetable broth)
• 1/2 cup Frozen peas
• 2 tablespoons Parmesan cheese, grated
• 1 tablespoon Olive oil
• 1 clove Garlic, minced(optional)
• to taste Salt(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Heat the olive oil in a medium saucepan over medium heat; add the minced garlic (if using) and sauté for 30 seconds until fragrant.

2. 2

   Stir in the Arborio rice, coating it with oil, and cook for 1 minute.

3. 3

   Add half of the broth and bring to a gentle simmer, stirring frequently; when most liquid is absorbed, add the remaining broth and continue to simmer, stirring often, for about 12‑15 minutes until the rice is tender.

4. 4

   During the last 3 minutes, stir in the frozen peas and cook until heated through.

5. 5

   Remove from heat, fold in the grated Parmesan, and season with salt and black pepper to taste. Serve immediately.