David Tanis’s Risi e Bisi

A simplified vegetarian version worked well. Omitting pancetta, I sautéed garlic in olive oil, then cooked thawed peas and shredded spinach (instead of pea tendrils) for 30 seconds in a half cup of white wine before adding to the cooked rice. Frozen peas need very little cooking, or else they lose colour and crunch. Substituting white wine for part of the broth adds a needed touch of acidity. A heaping teaspoon of lemon zest boosted the flavour. Even without fresh herbs, it was tasty.

Have made this a few times, it's quite reliably good. You can use frozen peas. I generally use bacon instead of pancetta, and sub about 1/2 cup wine for some of the stock. Baby spinach works as a green, I've used finely sliced baby kale, too. And add a tablespoon or two of lemon juice.

If you are going to use fresh peas, then you might as well make a broth out of the pods (after washing them)! This is what the venetians do: use every bit of the fresh peas, rather than adding a meat-based broth.