Fresh Pea Risotto Soup

1. 1

   In a large Dutch oven, saute onion in hot oil over medium-high heat until translucent, about 3 minutes.

2. 2

   Add garlic and cook 30 seconds. Add rice and cook, stirring constantly, 1 minute.

3. 3

   Stir in wine and cook until wine completely evaporates.

4. 4

   Add broth and bring mixture to a boil.

5. 5

   Reduce heat and simmer until rice is tender, about 20 minutes.

6. 6

   Add peas and cook 5 minutes. Stir in parsley and remove from heat. Serve topped with a sprinkling of cheese.

* Per serving · 4 servings · Values may vary.

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