RISOTTO WITH PEAS AND GREEN ONIONS

Steps:

• 1. Melt butter in heavy large saucepan over medium heat.
• 2. Add green onions and thyme and saute until onions wilt, about 1 minute. Add rice and stir to coat.
• 3. Add 2 1/2 cups broth and bring to boil. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally.
• 4. Mix in peas.
• 5. 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.
• 6. Mix in 1/3 cup cheese; season with salt and pepper. Serve risotto, passing remaining cheese separately.