For the risotto: Melt butter in large saucepan and add the onion; gently sweat for about 10 minutes until really soft.  Meanwhile put 4 ounces of the peas into food processor with a ladle of the vegetable stock and pulse until completely pureed.

Stir the rice into the onions and increase to medium high heat and cook until rice starts to sizzle about one minute. Pour in the winer and simmer on medium heat until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time and stirring continuously until the rice is tender and has a good creamy consistency; this will take 20-30 minutes.

Stir in the pureed peas and remaining peas, Parmesan and some seasoning then turn off heat and let stand a few minutes. Give risotto a final stir and spoon on your plate. Drizzle with olive oil and top with pea shoots.

For the Halibut:

Season the fish with salt and pepper. In a nonstick skillet, heat the oil and butter. Add the fish and cook over moderately high heat, turning once, until golden and just white throughout, 6 minutes.

Tarragon Butter Sauce:

Add the wine to skillet and reduce down to 2 tablespoons (1-2 minutes). Reduce to lowest temperature and whisk in the 4 tablespoons of butter, don't totally melt the butter but whisk until it has a smooth sauce consistency. Add 1/2 tsp. salt, lemon zest, and tarragon. Pour sauce over the halibut (or scallops).

To plate: Put a generous portion of Green Pea Risotto on your plate, top with the seared halibut and then spoon over the tarragon butter sauce. Garnish with pea shoots if you have them.

Note: The original recipe I started with for the risotto called for 7 1/2 cups of vegetable broth.  I probably only used about 5-5 1/2; so you may or may not need all the liquid. Also, I changed the recipe to puree 4 oz. of the peas because I remember my husband's risotto being a little greener in color.