Author: Minnie@thelady8home adapted from Ina Garten
Ingredients
1½ cup Jasmine rice
5 cups simmering chicken stock, divided
1 cup freshly grated Parmesan cheese
½ cup dry white wine ( I used Moscato, it's not dry, and it gave a very sweet flavor to the rice)
3 tablespoons unsalted butter, diced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup frozen peas
Instructions
Put the rice and 4 cups of the chicken stock in a Dutch oven and place on High flame.
Bring to a boil, then lower the flame, cover and cook for 30 minutes, until most of the liquid is absorbed and the rice is soft.
Remove from the flame, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
Add the peas and stir until heated through. Serve hot.
Recipe by The Lady 8 Home at https://www.thelady8home.com/easy-parmesan-risotto-inafridays/