Sweet Pea Risotto

Taken from Weelicious

4 cups vegetable stock
2 Tbsp olive oil
1 cup arborio rice
2 Tbsp onion, minced
1 Tbsp butter
1/2 cup peas
1/3 cup Parmesan cheese

1. In a medium pot, bring vegetable stock to a simmer
2. In a 12-14" skillet, heat the oil over medium heat
3. Add the onions and saute for 3-4 minutes or until translucent
4. Add the rice. Using a wooden spoon, stir the ingredients until toasted
5. Add 1/2 cup stock to the rice and cook until liquid is absorbed
6. Continue adding stock 1/2 cup at a time until risotto is tender and creamy
7. When all of the liquid is absorbed, add the butter, peas and cheese and stir to combine