Risotto with Peas and Parmesan Cheese

Saute onion in butter till soft. Add aborio; stir to coat. Add wine; reduce by turning heat to high. Add 1c. broth at a time when arborio appears dry, while constantly stirring. Toward the end of the cooking time, add peas, butter and Parmesan. The risotto should be moist & juicy but not soupy. Don't add too much broth.