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1
Bring the broth to a simmer over medium-high heat.
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2
Cover the broth and keep it warm over very low heat.
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3
Melt the butter in a heavy large saucepan over medium heat.
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4
Add the onion and saute until translucent, about 8 minutes.
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5
Stir in the garlic and saute for 30 seconds.
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6
Stir in the rice and cook for about 2 minutes until the rice is toasted.
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7
Add the wine and stir until it is absorbed, about 1 minute.
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8
Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes.
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9
Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer.
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10
At this point, the risotto can be made 4 hours ahead.
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11
Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.
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12
Bring the remaining broth to a simmer, then cover and keep it warm over very low heat.
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13
Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes.
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14
Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer.
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15
Stir in the peas and parsley.
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16
Add the 1/2 cup of Parmesan.
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17
Season, to taste, with salt and pepper. Spoon the risotto into bowls.
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18
Sprinkle additional cheese over and serve.
