Red Wine Risotto with Peas

INGREDIENTS

• 3 1/2 cups canned low-salt chicken broth
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh Italian parsley leaves
• 1 cup finely chopped onion
• 1/2 cup dry red wine
• 1/2 cup grated Parmesan, plus additional for garnish
• 3 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/3 cup frozen peas, defrosted, optional
• 1 cup arborio rice, or medium-grain white rice