Chardonnay Risotto Primavera

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 large brown onion, minced
• 1 Cup carrots, diced
• 2 cups Arborio rice or long grain rice
• 1 Cup broccoli crowns, coarsely chopped
• 6 cups chicken broth
• 1 Cup Chardonnay
• 1 Cup sweet peas
• 1 Cup Parmesan cheese, freshly grated

Directions

• Heat oil and butter in large skillet over medium-high heat. Add garlic, onion and carrots and cook, stirring occasionally, for 8-10 minutes or until tender. Add rice and cook for 3-5 minutes, stirring constantly, until rice is translucent.
• Add broccoli and stir in broth 1 cup at a time. Cook, stirring constantly, until each cup of broth is fully absorbed before adding next cup.
• Add wine and, peas, and cook, stirring constantly, until liquid is fully absorbed. If rice is not tender, stir in more broth until desired consistency.
• Total cooking time is about 30 minutes. Remove skillet from heat and stir in Parmesan cheese and serve.