Prep: 1. Finely chop garlic and onion. 2. Slice snow peas crosswise. 3. Slice scallions. 4. Heat broth in a saucepan on low. Make: 1. Heat the oil in a large skillet over medium heat. Add the onion, salt and pepper to taste and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and cook, stirring, for 1 minute. 2. Add the rice and cook, stirring, for 1 minute, until rice is coated in oil. Add 1/2 cup warm broth and simmer, stirring, until absorbed, 5 to 7 minutes. 3. Repeat with 1/2 cup broth at a time until all the broth is used and the rice is tender and creamy. 4. Fold in the peas and cook until heated through, about 3 minutes. Fold in the scallions and serve.
Take this up a notch by using chicken broth and 3/4 cup white wine in place of the vegetable broth and by adding 1/4 cup of grated parmesan cheese. Also, if you have it on hand, using Arborio rice will give this a creamier more traditional risotto texture. If you don't want to slowly stir in the broth, make this in a heavy sauce pan with a lid, add all the broth at the beginning and let simmer for 20 minutes.