Add the broth to a medium saucepan and bring up to a simmer over high heat. Reduce to low.

In a slightly larger saucepan, heat the butter or olive oil over medium heat until melted. Add the onions and saute lightly using a wooden spoon until softened and slightly golden. Add the brown or arborio rice, toss frequently until the edges of the rice appear slightly translucent, about 2-5 minutes. Reduce the heat slightly to medium-low.

Add the white wine, if using. It will simmer and steam up. As soon as it absorbs add in a ladle of steamy broth. Stir with the wooden spoon. When the broth absorbs into the rice, add more broth about 1/2 cup at a time. Repeat until all of the broth is used and the risotto is to your desired tenderness. When it appears slightly plump this is the time to taste it (with care, rice is starchy hot!) If using brown rice, this will take about 30 minutes, arborio should be less than 20 minutes.

Once it is your desired taste and texture, fold in the snap peas and peas. Taste. Stir in salt and black pepper to taste. Finish with basil and add a sprinkle of parmesan or pine nuts, if using.