Red Wine Risotto

I got this idea from Everyday Italian on the Food Network

1-2 TB Olive oil
1 Medium onion, diced
2 cloves garlic, minced
1 cup Arborio (risotto) rice
3/4 cup red wine. Use a wine that you would like to drink with the meal :)
1 bunch parsley, chopped
3/4 cup frozen peas (or broccoli if you'd rather. You might want to steam it up a tad first if you use broccoli)
2 cans vegetable broth

Put the broth in a pot and heat on a back burner. Sautee onion and garlic in the oil over med-high heat in a medium sized pot. When onion is translucent add the rice. Toast the rice until it kind of smells a little bit like popcorn, and gets very slightly tan (2-3 minutes). Add red wine. Stir frequently. Once wine is absorbed add hot vegetable broth 1/2-1 cup at a time (I use a ladle for the transfer). Keep stirring frequently. The keys to making good risotto are:

1. Stir, stir, stir
2. Add liquid in small quantities
3. Do not overcook! It is done when it is still very slightly tough. There is a very fine line between perfect and overdone.

You will probably not need to add all of the broth.

When the rice is almost done add the peas. After 1 minute add the parsley. Serve with fresh cracked pepper and fresh bread.

For fairness to the non-vegans out there: This is very good with a generous serving of fresh grated parmagiano reggiano cheese.

For protein feel free to add tofu. I am going to buy some soy protein powder. This is a great recipe to slip that in. It's so creamy I don't think it would affect the taste too much