Risotto Cakes | Paula Deen

Ingredients

• 4 cups low-sodium chicken broth
• 1 cup water
• 2 tablespoons Olive oil plus additional for sauteing
• 1 tablespoon unsalted butter
• 1 small yellow onion
• 1 1/2 cups uncooked Arborio rice
• 1/2 cup white wine
• 1 cup frozen peas
• 1 1/2 cups Parmesan cheese, grated
• salt
• Freshly ground black pepper
• 1 cup dried bread crumbs