Ingredients

• 2 pounds fresh peas, weighed in the pods

• 4 Tablespoons unsalted butter

• 2 Tablespoons finely chopped onion

• Kosher salt, to taste

• 4 to 5 cups chicken or vegetable broth

• 1 cup Carnaroli or arborio rice

• 2 Tablespoons chopped Italian parsley

• ½ cup grated Parmesan Reggiano

Instructions

Shell the peas and reserve 1 cup of the best, crispest pods. Separate the pod halves, peel off the inner membrane, and discard it. Do not worry if some of the membrane remains attached to the pod; simply snap it off and discard it. Save the cleaned pods.

Place the butter and onion in a large pot over medium heat. Cook the onion until soft and lightly golden. Add the reserved pods and a pinch of Kosher salt, stirring to combine. Cook for 2–4 minutes, stirring frequently.

Add 3 cups of the broth, cover the pot, and reduce the heat. Simmer for about 10 minutes. Transfer the mixture to a blender and blend until smooth, then return it to the pot.

Add the rice and remaining broth, stir, and cover the pot again. Cook at a gentle boil for about 20 minutes, stirring occasionally, until the rice is al dente.

Add the shelled peas, cover the pot, and let stand off the heat for 3 minutes. Stir in the chopped parsley and Parmesan cheese. Adjust the seasoning if necessary. Serve in warm bowls with additional cheese on the side.