In a soup pot or dutch oven, melt the butter over medium heat. Add the onion and sauté until it becomes lightly golden. In a separate pot, heat the stock until it reaches a simmer. Once the onion is ready, add the wine (if using) and allow to reduce by half (about 1-2 minutes). Add 3 cups of the simmering stock, the rice, the bag of frozen peas, and a good pinch of salt. Cover the pot and and cook at a low boil for about 20 minutes, stirring occasionally, until the rice is just tender. If the soup is too thick, thin it slightly with the remaining stock; it should be thick but not porridge. When the rice is ready, add the grated Parmesan and taste for salt. Add the saffron (or any herb you like...mint works too) if using. Serve.
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|Serving Size: 1 Serving (935g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 405 (40%)|
|Amt Per Serving||% DV|
|Total Fat 45g||60 %|
|Saturated Fat 20.5g||103 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 145mg||45 %|
|Sodium 1323.2mg||46 %|
|Potassium 1468.3mg||39 %|
|Total Carbohydrate 100.2g||29 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 94.2g|
|Protein 48.2g||69 %|
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Calories per serving: 1008
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