Risotto with peas

Tonight's dinner plan changed a bit... our friends were not able to make it over tonight, so we will save the Marsala and Mizithra for the next time we can get together. Without making what was originally planned, I had to find a recipe that used ingredients that were in my pantry (if you can call it a pantry). Risotto with peas it was- I know, I know, it doesn't sound all that great, but really - it was! Risotto can be time consuming, since you have to stir the rice on the stove for the 20-30 minutes that it cooks, but it is well worth it (I also think there is something soothing about all that stirring). I didn't used to think so - there was a time that I thought that you could add cream of chicken soup to cooked rice and get the same thing. I was wrong. Wine, chicken stock, butter, and parmesan cheese - no cream soup can stand in for that! For the recipe that is actually in the "Joy" cookbook, you need a few things that I did not have, so I just used the basic risotto recipe and added peas. My husband usually doesn't even like peas, so the fact that he enjoyed dinner was a plus.