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1
Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot.
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2
Make sure the broth is well seasoned.
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3
Heat the oil in a wide, heavy nonstick skillet or saucepan over medium heat.
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4
Add the onion and 1/2 teaspoon salt, and cook gently until tender and translucent, about five minutes.
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5
Add the rice and garlic, and stir until the grains of rice are separate and beginning to crackle.
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6
Add the wine, and stir until it has been absorbed.
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7
Begin adding the simmering stock two ladlefuls (about 1/2 cup) at a time.
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8
The stock should just cover the rice and should be bubbling, not too slowly nor too quickly.
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9
Cook, stirring often, until the liquid is about absorbed.
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10
Add another ladleful or two of the stock, and continue to cook in this fashion, adding more stock when the rice is almost dry and stirring, for 10 minutes.
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11
Add the peas, and continue adding stock and stirring for another 15 minutes.
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12
The peas should be tender, and the rice tender all the way through but still chewy.
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13
Taste now and correct seasoning.
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14
Add another ladleful or two of stock to the rice.
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15
Stir in the pepper, parsley and the Parmesan, and remove from the heat.
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16
The mixture should be creamy (add more stock if it is not).
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17
Stir once, and serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.
