Quicker than rice-based risotto but similar in texture.
Dice 1 1/2 lbs. of potatoes in 1/4″ cubes and cover with water.
Dice 6 carrots in similar sized pieces.
Shell peas to make 1 C. or trim and dice snap peas to make 1 C.
Melt 2 T. butter or olive oil in a 5-6 quart pan or heavy bottomed pot and add 2 T. minced green garlic. Cook until translucent.
Add 1 T. chopped fresh thyme and 1 t. minced fresh rosemary and the carrots. Saute for 5 minutes, stirring.
Add the potatoes and saute for another 8 minutes. Deglaze the pan with a splash of white wine, then add 1 1/2 C. vegetable broth and stir until the vegetables have absorbed all the liquid, about 12-15 minutes.
Add the peas to the mixture along with 1/2 C. heavy cream (or half ‘n half). Cook until the cream is almost completely absorbed, 2-4 minutes.
Season with salt and pepper to taste.