Step 1

Reserve 1/2 cup of peas to cook for 5 minutes as garnish, right before serving.

Step 2

Add 1 1/2 peas to a pot of salted boiling water for 3 minutes. Remove peas and shock in cold water with ice to stop the cooking and keep bright green. Pat the Peas dry with paper towels.

Step 3

Add Peas, a few handfuls of fresh spinach to blender. Measure in oil,  salt & pepper, and blend, adding broth if too thick.

Step 4

Sauté shallots & garlic in 4 tablespoons butter in a large pan over medium heat. Grind 6 or 7 grinds of fresh black pepper over mixture.

Step 5

Stir in the arborio rice, stirring to toast the rice. This will take a few minutes.

Step 6

Add wine, and scrape pan. Slowly add in warmed broth one cup at a time, stirring as needed

Step 7

Continue to stir in broth until a creamy consistency, about 25 minutes.

Step 8

Stir in 4 tablespoons butter, till melted. Add parmesan cheese, stirring to incorporate.

Step 9

Stir in pea puree, and taste for seasoning

Step 10

Cook reserved peas for 5 minutes for garnish

Step 11

Stir in half and half. Keep at low heat.

Step 12

Serve risotto in a bowl or on a plate, add cooked peas over the top.