INGREDIENTS:

• 4 cups chicken broth (vegetable stock for vegetarian)
• 3 tablespoons olive oil
• 1 cup of pea puree 
• 3 cloves or garlic
• 1/2 cup of onion
• 2 shallots, diced
• 1 cup Arborio rice
• 1/2 dry white wine
• 1/4 firm sheep or goat like Manchego
• Salt & Pepper to taste
• Fresh Thyme or sage for garnish

INSTRUCTIONS:

1. Warm the broth in a sauce pan over medium heat
2. Add the rice and slowly brown
3. Add 1 Tablespoon olive oil and bring to temp
4. Sauté onion for 2 minutes until they begin to turn translucent
5. Add 1 Tablespoon olive oil and bring to temp
6. Add shallot and cook 1 minute more
7. Stir in garlic.  Cook for 2 minutes. Be careful not to burn the garlic
8. Add wine.  Stir until the wine is fully absorbed.
9. Add 1/2 cup of the warm broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed.  
10. After all the broth is added, add the pea puree
11. Continue stirring to incorporate. Risotto should be serve  al dente.  
12. Remove from heat, season with salt and pepper to taste.  Top with grated cheese.  
13. Serve immediately.