Parmesan Pea Risotto

Ok so I really really wanted risotto but I had no arborio rice and I had never made risotto without the traditional number one ingredient!!! What to about this situation....should I try regular long grain white rice....I mean I know the process of making risotto so I figured hey I'll treat the rice just as I would the arborio. AND a plus side is that if I could pull this off I would be able to make fantastic risotto without the expensive arborio!!! 

And it was amazingly fantastic!!!! My husband said it was awesome and delicious...I used peas in this recipe but the possibilities are endless...mushrooms, carrots, chicken, etc etc. Let your imagination run free and get creative. I used cooking white wine in this recipe because we don't drink and we don't buy alcohol even if it is to cook with. 

This will impress EVERYONE!!!! Enjoy......and Eat on! 

• 2 cans reduced-sodium broth(I used beef bc I was serving with steak)
• 2 tablespoons butter
• 1 cup of onion, finely chopped
• 1 1/2 cup peas(frozen)
• 1 tsp garlic minced
• 1 1/4 cups long-grain white rice
• Kosher salt and fresh ground pepper
• 1/2 cup dry white wine or cooking wine
• 1/4 cup grated Parmesan

In a saucepan, bring broth to a simmer over medium. In a large saucepan, melt 1 tablespoon butter over medium. Add onion, peas, garlic; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in rice. Add wine; cook, stirring, until absorbed, 1 to 2 minutes. Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth). Remove risotto from heat. Stir in Parmesan and 1 tablespoon butter, and season with salt and pepper.