Risotto With Peas

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, minced
• 1 pounds fresh peas, shelled (2 cups)
• 4 tablespoons unsalted butter
• 1 cup Arborio rice
• 1/4 cup dry white wine
• 7 cups chicken stock, homemade or low-sodium canned
• Salt and freshly ground black pepper to taste
• 1/2 cup freshly grated Parmesan cheese

1. In a medium-size heavy saucepan, warm the oil.
2. Add the onion and cook until barely softened, about 5 minutes.
3. Add the peas, and shaking the pan to avoid burning, cook for 5 minutes.
4. Remove and puree half the mixture and reserve.
5. Also reserve the other, unpureed half.
6. Melt 2 tablespoons of the butter in the pot.
7. Add the rice and cook over medium heat until it becomes opaque.
8. Add the wine and cook, stirring, until the wine has evaporated, about 3 minutes.
9. Add the broth and the pureed pea mixture.
10. Cook at a lively simmer for 15 minutes.
11. Add half the remaining unpureed pea mixture, stir and cook 10 minutes longer.
12. Remove from the heat, add the remaining pea mixture and butter.
13. Season with salt and pepper to taste.
14. Stir in the cheese and serve immediately.

extravirgin olive oil, onion, fresh peas, unsalted butter, arborio rice, white wine, chicken stock, salt, parmesan cheese

Taken from cooking.nytimes.com/recipes/7527 (may not work)