Quick Pea “Risotto”

Peas and chives add a Spring touch to this creamy, any-time-of-year, main dish.

1/2 C. arborio rice

2/3 C. vegetable broth

1/2 C. frozen petite peas

1/8 tsp. dried thyme

1 T. finely chopped chives

1 tsp. extra virgin olive oil

Place rice, vegetable broth, peas and thyme in rice bowl or 4 C. glass dish. Stir briefly to combine. Place bowl in steamer tray, filling water level to medium and steam uncovered for 30 minutes. Let rest 5 minutes. Add chives and oil, stirring gently to combine.