English Pea Risotto

• 1 bunch green onions
• 1 tablespoon olive oil
• 1 shallot, minced
• 1 teaspoon minced garlic
• 1/2 cup dry white wine
• 2 cups Arborio rice
• 4 cups vegetable or chicken broth
• 1/4 cup butter, cut into pieces
• 2 cups fresh or frozen petite English peas
• 2 cups pea vine leaves
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

1. Place green onions on a lightly greased rimmed baking sheet. Bake at 425u0b0 for 13 to 15 minutes. Chop onions, and set aside.
2. Heat oil in a saucepan over medium-high heat; add shallot and garlic, and saute 30 seconds. Stir in wine; cook, stirring constantly, 4 minutes or until wine is almost evaporated.
3. Add rice. Cook, stirring constantly, 1 minute. Reduce heat to medium; add 1/2 cup broth. Cook, stirring constantly, until broth is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Total cooking time is about 22 minutes.)
4. Stir in remaining ingredients.

green onions, olive oil, shallot, garlic, white wine, arborio rice, vegetable, butter, peas, vine, freshly grated parmigianoreggiano cheese, parsley, salt, freshly ground pepper

Taken from www.myrecipes.com/recipe/english-pea-risotto (may not work)