Cook onion in margarine in large skillet over medium-high heat until soft. Add rice; stir 2 to 3 minutes. Add wine, stir until absorbed. Stir in broth. Cook, uncovered, stirring constantly, until broth is absorbed. Continue stirring and adding water, one cup at a time; allow each cup to be absorbed before adding another, until rice is tender and has a creamy consistency, 20 to 25 minutes. Stir in remaining ingredients. Stir until creamy, 1 to 2 minutes. Garnish with fresh peapods, if desired. Serve immediately.
Tip
Medium grain rice will yield the best consistency for risottos, but long grain rice can be used.
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