1. Melt the butter in a pot over medium heat. Add the onions and cook 3 to 5 minutes, or until soft and translucent. Add the rice and cook for 2 minutes, stirring occasionally.
2. Add the broth and stir. Increase the heat to high and bring to a rapid boil. Cover the pot, reduce the heat to low, and simmer 20 minutes or until the broth is absorbed and the rice is tender.
3. Add the peas and cheese, and stir until well mixed.
4. Serve as is or topped with a sprinkling of freshly ground pepper.
Rice-otto is supposed to be thick and creamy. If it’s soupy, cook it a little more; if it’s dry, add a little more broth or water.
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