Lemon Pepper Risotto

1 tablespoon Butter
1 teaspoon Olive Oil
1/2 medium onion, small diced
1 tablespoon Minced Garlic
1 cup Aborio Rice
1 tablespoon Tone’s Lemon Pepper Seasoning
1 cup Chicken Stock
½ cup Fresh Peas
½ cup Parmesan Cheese

1. In a medium pan, heat butter, olive oil, onion, and garlic until transparent.

2. Add rice and Tone’s Lemon Pepper Seasoning to the pan. Bring it to medium heat. Slowly stir in the chicken stock. Bring the mixture to a boil. Continue to cook for approximately 30 minutes. Add fresh peas.

3. Remove from heat and sprinkle parmesan cheese on top.