Today was meatless Monday and while my son was not that enthusiastic about it, I insisted. He did end up helping me make dinner and has already planned dinner for tomorrow night (fried chicken).
Risotto with Spring Peas
Chop fine a small onion. Heat a saute pan with some oil or butter and fry onion until soft. Add 1 1/2 cups arborio rice and stir to coat. Pour in 1/2 cup white wine and stir until absorbed. Slowly add 5 1/2 cups of broth, one ladle full at a time. After each ladle of broth, stir until most of the liquid is dissolved. Before the last cup of broth is used, stir in peas. When all cooked, add parmesan cheese to taste (about 1/4 cup or so).
Base to make vegetable broth
Rice and broth added
Risotto with salad