As far as a recipe goes, I:
1. Diced onion finely and fried in butter until soft but not brown. Medium heat.
2. Added risotto rice and let it absorb butter until the outside is translucent.
3. Added a glass of alcohol free white wine, let it simmer down.
4. Added chicken stock a ladle at a time, only adding more when the previous ladleful was almost gone.
5. One there was only a ladle of stock left, I added frozen peas, blitzed them into a puree and then added that to the risotto. Cooked for 4 more mins then served with oven baked salmon.
