• 3 tablespoons butter

• 1 tablespoon olive oil

• 3/4 cup chopped spring onions

• 2 T minced green garlic

• ¼ cup minced bacon or ham (optional)

• 1/2 teaspoon chopped fresh thyme or parsley

• 3/4 cup arborio rice

• 2 1/2 cups (or more) chicken stock

• ½ cup dry white wine

• 3/4 cup slivered snow or sugar snap peas

• 1 cup grated Parmesan cheese

• drizzle of white truffle oil

• pea tendrils, for garnish

Melt butter and olive oil in heavy large saucepan over medium heat. Add bacon or ham if desired and cook until just done. Add onions, garlic, and thyme or parsley and sauté until onions wilt, about 1 minute. Add rice and stir to coat. Add wine and bring to boil. When liquid is absorbed, add simmering stock by the cup and stir until each cup is absorbed until rice is al dente. Mix in peas. Mix in 1/3 cup cheese; season with salt and pepper. Drizzle with truffle oil, garnish with pea tendrils, and serve risotto, passing remaining cheese separately.

• 3 tablespoons butter

• 1 tablespoon olive oil

• 3/4 cup chopped spring onions

• 2 T minced green garlic

• ¼ cup minced bacon or ham (optional)

• 1/2 teaspoon chopped fresh thyme or parsley

• 3/4 cup arborio rice

• 2 1/2 cups (or more) chicken stock

• ½ cup dry white wine

• 3/4 cup slivered snow or sugar snap peas

• 1 cup grated Parmesan cheese

• drizzle of white truffle oil

• pea tendrils, for garnish

Melt butter and olive oil in heavy large saucepan over medium heat. Add bacon or ham if desired and cook until just done. Add onions, garlic, and thyme or parsley and sauté until onions wilt, about 1 minute. Add rice and stir to coat. Add wine and bring to boil. When liquid is absorbed, add simmering stock by the cup and stir until each cup is absorbed until rice is al dente. Mix in peas. Mix in 1/3 cup cheese; season with salt and pepper. Drizzle with truffle oil, garnish with pea tendrils, and serve risotto, passing remaining cheese separately.