Riso con Brodo di Piselli

Unlike the Venetian classic risi e bisi that it resembles, this Jewish version of pea risotto uses a broth made from pea pods rather than chicken or meat broth. The result is a lovely pale green risotto. In the original recipe from La cucina nella tradizione ebraica, the peas and onions were sautéed, then rice was added, and the rice and peas were cooked nearly a half hour. Most peas are tender after 10 to 15 minutes, so if you like you can add the peas midway during the cooki