Ingredients

Risotto

1 cup Arborio rice

1 cup White onion, finely diced

3 cloves Garlic, finely minced

1/2 cup Sugar snap peas, cut on bias

1/2 cup Parmigiano Reggiano, grated

3/4 cup Sauvignon Blanc

1 tsp Butter

4 tbsp Extra virgin olive oil

Salt, to taste

1/8 tsp White pepper

Vegetable stock

1/2 Carrot, chopped

1/2 White Onion, skin removed, chopped

1 stalk Celery, chopped

1 sprig Thyme

1-2 Bay leaves

1 tsp Black peppercorn

2L Water

Salt, to taste

Garnish

1 tbsp Lemon zest

2 tbsp Parmigiano Reggiano, grated

Method

1. Combine ingredients for vegetable stock and bring to a simmer for one hour. Continue to let the stock simmer on low so the stock remains hot while cooking the risotto.

2. In a pan, on medium heat, add extra virgin olive oil along with onion and cook until translucent. Season with salt.

3. Add more oil, if needed, then add garlic. Add rice and toast, stirring frequently to avoid burning.

4. Adjust the heat to medium low, then add sauvignon blanc. Cook off the liquid. Add 1 - 2 ladles of vegetable stock to the pan and continue cooking off the excess liquid. Stir often. Once the liquid has cooked off, repeat until the risotto is al dente, above 17 - 20 minutes.

5. Once cooked, add butter, sugar snap peas, parmigiano reggiano and olive oil. Mix well.

6. Garnish with lemon zest and parmigiano reggiano. Serve immediately. #Ohman