Spring: Pea, Carrot, and Chive Risotto

1. 1

   Bring a medium pot of salted water to a rolling boil over high heat.

2. 2

   Add the peas and carrots and boil for 2 minutes (if using frozen peas, then just cook the carrots).

3. 3

   Strain the vegetables through a fine-mesh sieve and cool under cold running water.

4. 4

   Set aside.

5. 5

   Add the cooked peas and carrots and the chives to the risotto when you add the butter and Parmesan.

* Per serving · 4 servings · Values may vary.