Steps:
- Heat 8 cups low sodium chicken broth in a saucepan; bring to simmer and keep hot. Melt butter and oil in large nonstick skillet,medium heat. Add rice, minced onion, pepper, stir with non-metal spoon ntil onion is transparent. Add wine. Add smashed garlic clove. Reduce heat,then add 1 1/2 cups hot broth, stir for 2 minutes. Watch for "mostly absorbed liquid",then repeat adding broth until all is used and rice has expanded. Do not rush this. Patience will reward you. Add the minced parsley and peas, continue stirring gently. Add the butter and grated cheese,stir to combine until risotto has become creamy. Remove garlic clove. Taste for seasoning and tenderness. Serve within 5 minutes as side dish.
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