Risotto with Saffron and Peas

Ingredients

• 5 ¹⁄₂ cups Vegetable Broth
• 1 ¹⁄₂ tsp Vegetable Broth Mix
• 1 cup boiling water
• 3 threads saffron
• 2 tbsp butter
• 1 ¹⁄₂ cups arborio or other medium grain rice
• 2 tsp Toasted Onion
• ¹⁄₃ cup dry white wine, optional
• ¹⁄₂ cup frozen peas

Preparation

1. In Multipurpose Pot - 8 cup, heat Vegetable Bouillon and saffron to a gentle simmer. Reduce temperature and keep hot.
2. Heat Multipurpose Pot to medium; melt butter, add rice and Toasted Onion. Stir and cook for about 2 minutes, or until rice begins to turn translucent. Add dry white wine, if using, and cook until wine has evaporated.
3. Add 1 ladle full of Bouillon to rice, stir and cook until stock is absorbed. Continue to add Bouillon to rice, 2 - 3 ladles at a time, stirring and cooking after each addition until liquid is absorbed. Stop adding Bouillon once rice is tender, but still firm (al dente). This process will take 20 - 30 minutes. Remove from heat.
4. Stir in thawed peas, cover and allow to sit for 5 minutes. Stir and serve warm.