Risotto with lemon and peas

Risotto is one of those dishes that sort of gets a bad reputation for being fussy. Really though it is just creamy rice that requires a little attention and stirring. For me, the results are completely worth it. For 30 minutes of minor stirring you are rewarded with creamy, thick, rich risotto that is so comforting you'll forget all about the 30 minutes you spend next to the stove. Plus you get a nice steamy facial out of it.

Ingredients:

1/2 a sweet onion, diced
1 tablespoon butter
1/2 cup arborio rice
1/3 cup dry white wine
2 - 2 1/2 cups veggie stock
1/3 cup peas, thawed
1/2 a lemon, juiced
1/3 cup parmesan cheese

Directions:

In a sauce pot with a lid simmer the veggie stock and keep it covered. Meanwhile, in a different pot combine onion and butter and cook over mediu-low heat for 3-5 minutes or until the onions become soft and translucent. Add rice and cook for 2 more minutes or until you can see the outer layer of the rice become slightly clearer. Add wine and stir until the wine is absorbed into the rice, about 1-2 minutes. Add 1/2 cup of stock and stir until the rice absorbs the liquid. Continue adding 1/2 a cup of warm stock and stirring until it is absorbed. Continue this for 25-30 minutes, by that time all or most of the stock should be used and your rice should be thick, creamy, and tender. Add peas and cook until they are warm (about 30 seconds to a minute). Add lemon juice and parmesan. If it has dried out more than you'd like add a little bit more stock. Serve immediately.