pea and parmesan risotto

http://www.purewow.com/entry_detail/recipe/2250?media=print

Makes 6 servings

INGREDIENTS

1 pound sweet English peas 2 tablespoons extra-virgin olive oil
3 shallots, finely chopped
2 cups Arborio rice
1 cup dry white wine
½ cup finely grated Parmesan cheese, plus more for garnish
2 tablespoons unsalted butter, cut into small cubes
Fresh lemon juice
Salt and freshly ground black pepper

Start to Finish: 1 hour

DIRECTIONS

1. Shell the peas, reserving both the peas and pods. Combine the pods with 8 cups of water in a large saucepan. Bring the water to a simmer over medium heat and cook for 5 minutes. Strain the broth and discard the shells. Return the broth to the saucepan set over low heat to keep warm. 2. Prepare an ice-water bath. Add the peas to the broth and cook until tender, about 1 minute. Using a slotted spoon, transfer the peas to the ice-water bath and set aside to cool. Remove the broth from the heat and cover to keep warm.
3. In a large skillet, warm the olive oil over low heat. Add the shallots and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and cook, stirring occasionally, until lightly toasted and opaque, about 2 minutes. Add the wine and cook until absorbed, about 5 minutes.
4. Ladle 1 cup of the broth over the rice and simmer, stirring frequently, until absorbed. Continue adding ½ cup of the broth at a time, reducing it and stirring frequently, until the rice is creamy and tender but still slightly chewy in the center, about 20 minutes.
5. Remove the skillet from the heat and stir in the peas, Parmesan cheese and butter. Season with lemon juice, salt and pepper and serve immediately with additional Parmesan for garnish.