Serve risotto with peas as a side dish to all sorts of main courses, from grilled chicken or other lean meat to steamed white fish.
- In a large skillet melt the butter. Add the chopped onion and sauté for about 5 minutes until lightly brown.
- Add the rice and stir until coated with butter. Add the vegetable broth, water and season with salt and pepper.
- Bring to a boil. Then reduce the heat and cover. Cook for about 20 minutes or until the liquid has almost been absorbed.
- Once the liquid is almost gone, stir in the cheese, parsley and peas and cook for a further few minutes until the peas are tender and the rice is creamy.
- Serve immediately!
Although we prefer to use olive oil for cooking, butter can be part of a healthy diet if not used in excess.