YATS cooks! Springtime Risotto

Fresh Spring ingredients!

YATS cooks!  Tonight's dish:  Red Wine Risotto with Peas. 
This is a recipe from Giada DeLaurentis, modified ever so slightly - and hungrily declared a "win" by Husband today.  You see, he has committed, somewhat reluctantly, to eating Vegetarian 2 days per week.  I have no meat/non-meat requirements, unlike Husband, (who feels a bit "cheated" if there is no meat on the plate) so my only challenge is coming up with some variety for these "Vegetarian" days.  With the extra time I have on vacation, I have the luxury of whipping up such labor-intensive dishes like risotto mid-week.  This Risotto uses red wine instead of the traditional white, which lends a pretty purple hue to the dish.  When mixed with the greens from the peas and parsley, it looks a bit like "Joker" from Batman, but lovely for Spring!


Ingredients:
3 1/2 cups chicken broth (I used wild mushroom broth, in keeping with the "vegetarian" theme, figuring mushrooms would go well with the red wine in the dish - borrowing the flavors from Chicken Marsala, sans chicken, of course!)
3T butter
1c chopped onion (I used 1/2C because I don't like onion.  I used red onion, in keeping with the purple color of the finished dish)
1tsp minced garlic
1c arborio rice
1/2c red wine (I used Malbec)
1/3c frozen petit pois, defrosted.  (I went with a whole cup to give more substance to the dish)
1/4c chopped italian (flat leaf) parsley
1/2c grated Parmesan cheese
salt and pepper

Directions:
Get your broth nice and hot, meanwhile, melt the butter in a heavy saucepan.  Saute the onion until soft (8 mins) then stir in the garlic and saute until fragrant.  Stir in the rice until nice and slick, coated with the buttery onions.  Add the red wine and stir until absorbed.  Add 1 1/2 ladles of warm broth, simmering over medium heat until absorbed.


After 1st addition of broth. 
What should I do with the rest of that wine??


 You will repeat this addition of broth (1 1/2 ladles) 3 more times, stirring faithfully until all the liquid is absorbed before adding the next addition of broth.  This is what takes time.  Finally, add the last 1/2c of broth and let it simmer until the rice is tender and looks creamy.  Stir in the peas and parsley.  Finally, mix in the Parmesan and season to taste with salt and pepper.

THAT'S what you do with the rest of the wine...
YUM.

Enjoy.

"Foods that are tasty, wholesome and satisfying give long life, vitality, strength, health, happiness, and satisfaction" - Bhagavita Gita