Set out ingredients
In a medium saucepan, heat chicken broth to medium heat
In a large skillet, heat olive oil over medium high heat
Add scallions to skillet and cook for 3 minutes
Add rice, stir to combine ensuring rice is coated with oil. Cook for approximately 2 minutes.
Turn the heat on the pan to medium-high, add the wine, and cook, stirring constantly, until the wine is absorbed.
Add one soup ladle of stock from the saucepan to the pan at a time, stirring constantly until absorbed.
Along with the final ladle of stock, add the snap peas. After absorbing this final ladle, the rice should be tender, but still have a crisp exterior. This takes 20-25 minutes.
Remove from heat, and add garlic scape butter and Atwell’s Gold cheese.