Parmesan Pea Risotto

Risotto isn't something I make often and each time I make it I always wonder why I don't make it more.  I found a great Weight Watcher Recipe for Risotto and tried it out last week hoping it would be as good as the risotto I normally make and I was not disappointed at all.  It was so creamy and rich and even the hubby loved it.  Kate was also in love with and ate quite a few bites of it.  Ben was not that impressed. 

Each serving is 7 points and a serving is 1 1/2 cups this recipe makes 4 servings.

Ingredients:

2 tsp olive oil
1 medium onion(s), chopped
2 medium garlic clove(s), minced
1 1/2 cup(s) uncooked arborio rice
5 cup(s) reduced-sodium chicken broth
2 piece(s) bay leaf
1 cup(s) frozen green peas, thawed
1/4 cup(s) parsley, fresh, chopped
4 Tbsp grated Parmesan cheese
2 Tbsp light butter
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Instructions:
Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 2 minutes. Add rice and cook until translucent, stirring constantly, about 2 minutes.

Add 1/2 cup of broth and bay leaves and simmer until liquid is absorbed, stirring constantly. Add remaining chicken broth, 1/2 cup at a time, waiting until liquid is absorbed before adding the next 1/2 cup (our risotto takes about 20 minutes to cook from the time the first liquid is added).

Remove bay leaves, fold in peas and cook until hot, about 1 minute. Remove from heat; fold in parsley, Parmesan cheese and margarine. Season to taste with salt and pepper and spoon risotto into shallow bowls; serve hot. Yields about 1 1/2 cups per serving.