Risotto With Peas And Green Onions - cooking recipe

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

Preparation

Melt butter in heavy large saucepan over medium heat.
Add green onions and thyme and saute until onions wilt, about 1 minute.
Add rice and stir to coat.
Add 2 1/2 cups broth and bring to boil.
Reduce heat to medium-low and simmer 15 minutes, stirring occasionally.
Mix in peas.
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.
Mix in 1/3 cup cheese; season with salt and pepper.
Serve risotto, passing remaining cheese separately.