1 tbsp unsalted butter
1 tbsp vegetable oil
2 scallions chopped
1 ½ cups Arborio rice
5 oz frozen petite peas
½ cup white wine
4 cups vegetable stock, warmed
1 cup Old Croc Sharp Cheddar Cheese, shredded
In a medium saucepan melt the butter and oil on medium heat. Add the scallions and cook for about 2-5 minutes or until soft. Add Arborio rice and cook for one minute, stirring occasionally, until rice is toasted.
Increase heat, add one cup of vegetable stock and stir constantly until the rice has completely absorbed the liquid. Keep adding one cup at a time, stirring occasionally, until all liquid has been absorbed. Alternate these steps with the white wine.
Once all the vegetable stock has been absorbed, stir in frozen peas. Gradually add the cheese. Stir in cheese until melted and mixed evenly through the risotto. Once frozen peas are heated through, remove from heat.
Let cool for two minutes and enjoy.