Risotto With Peas and Green Onions

From Bon Appetit, October 1998.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 3  tablespoons butter
• 3⁄4 cup green onion, chopped
• 1⁄2 teaspoon fresh thyme or 1⁄4 teaspoon dried thyme
• 3⁄4 cup arborio rice
• 2 1⁄2 cups chicken broth
• 3⁄4 cup  frozen peas, thawed
• 1  cup parmesan cheese, grated

Directions

1. Melt butter in heavy large saucepan over medium heat.
2. Add green onions and thyme and saute until onions wilt, about 1 minute.
3. Add rice and stir to coat.
4. Add 2 1/2 cups broth and bring to boil.
5. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally.
6. Mix in peas.
7. Simmer until rice is tender and mixture is creamy, adding more broth by 1/4 cup if risotto is dry and stirring often, about 5 minutes.
8. Mix in 1/3 cup cheese; season with salt and pepper.
9. Serve risotto, passing remaining cheese separately.