Spring Risotto

4 c. chicken broth
1 1/2 c. Red Dog Farm Sugar Snap Peas (trimmed)
1 tbsp olive oil
1 tbsp butter
1 bunch Red Dog Farm Green Onions (sliced into rounds)
1/2 c. Red Dog Farm Carrots (chopped)
1 c. Arborio rice
1/4 c. dry white wine or vermouth
1/4 tsp salt
1/4 tsp dried oregano
1/2 c. parmesan cheese (grated)
1/2 tsp lemon juice
1/8 tsp black pepper

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat. Heat oil and butter in a large skillet over medium-high heat. Add onion and carrot; sauté until just tender, stirring frequently. Add rice; cook 3 minutes, stirring constantly to coat each grain with fat. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth, vermouth, salt, and oregano. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Add sliced peas; cook 4 minutes. Stir in cheese and remaining ingredients.