Bring stock to simmer, and keep it there. Heat butter in lg saucepan over medium heat. Saute onion and celery 2-3 mins.
Add rice, stir one minute until it is translucent and coated. Add wine, stirring constantly until it is absorbed. Add stock 1/2 cup at a time, stirring constantly until each 1/2 cup is absorbed. (Save out about 1/2 c stock till later.) This should take about 20 minutes. Rice should be tender but still a bit al dente. Remove from heat. Quickly add the last 1/2 c stock, the cheese, the peas, and the parsley.
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|Serving Size: 1 Serving (1715g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 64 (14%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 10.4mg||3 %|
|Sodium 6398.4mg||221 %|
|Potassium 762.9mg||20 %|
|Total Carbohydrate 76.9g||23 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 71.8g|
|Protein 17.7g||25 %|
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Calories per serving: 450
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