Spring: Pea, Carrot, and Chive Risotto

• 2 cups fresh or frozen peas
• 3 carrots, finely diced
• 1/2 cup chopped fresh chives

1. Bring a medium pot of salted water to a rolling boil over high heat.
2. Add the peas and carrots and boil for 2 minutes (if using frozen peas, then just cook the carrots).
3. Strain the vegetables through a fine-mesh sieve and cool under cold running water.
4. Set aside.
5. Add the cooked peas and carrots and the chives to the risotto when you add the butter and Parmesan.

peas, carrots, fresh chives

Taken from www.epicurious.com/recipes/food/views/spring-pea-carrot-and-chive-risotto-389547 (may not work)