Weelicious

0 In a large pot, bring the vegetable stock to a simmer (do not bring it to a boil or the liquid will start to evaporate)
1 In a 12-14 ounce skillet, heat the oil over medium heat.
2 Add the onions and lightly saute for 3-4 minutes until translucent.
3 Add the rice. Using a wooden spoon, stir the grains until toasty and opaque.
4 Add 1/2 cup of the hot stock to the rice and cook until it’s absorbed.
5 Continue adding stock 1/2 cup at a time waiting to add more stock until all the liquid is absorbed and the risotto is tender and creamy. This process should take about 20 minutes.
6 When all of the liquid is absorbed add the butter, peas and cheese and continue stirring until combined.
7 Cool to room temperature for little ones and serve (if adults are going to eat it, dig in right away!)