Spring: Pea, Carrot, and Chive Risotto

Directions

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.