Rice and peas

Instructions:

3 tablespoons butter, divided;

1 medium yellow onion, finely chopped;

11⁄2 cups Carolina Gold or Arborio rice;

3 cups chicken stock;

1 teaspoon kosher salt;

1 small thyme sprig;

1 bay leaf;

2 cups freshly shelled green peas;

3 spring onions, thinly sliced (about 1⁄2 cup);

1 tablespoon finely chopped flat-leaf parsley;

1 tablespoon finely chopped chives;

1⁄2 cup freshly grated Parmigiano-Reggiano cheese.

Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the onion and cook until softened, about 8 minutes. Add the rice, stock, salt, thyme sprig, and bay leaf and bring to a simmer. Cover the pan tightly and cook until the rice is al dente and has absorbed most of the liquid, about 20 minutes. The rice should be a little soupy. Remove from the heat and set aside, still covered.
Bring a small saucepan of water to a boil. Add 1⁄2 teaspoon kosher salt per cup of water. Add the peas and cook until just tender, 1 to 5 minutes, depending on their size and freshness. Drain the peas.
Melt the remaining 2 tablespoons of butter in a medium skillet over low heat. Cook the spring onions until softened, about 6 minutes.
Uncover the rice and discard the thyme sprig and bay leaf. Gently stir in the peas, spring onions, parsley, chives, and cheese. Serve warm.
What else works? You can use delicate field peas in place of the green peas.

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