Shell the peas. Trim the spinach, rinse several times and briefly boil in the water left clinging to the leaves (five minutes is enough). Remove with a skimmer and as soon as the spinach cools, squeeze with your hands and then purée in a blender or masher. Trim the scallions, discarding the green parts and roots, slice thin and sauté in the oil. When they begin to color add the rice and, stirring continuously, toast it for a couple of minutes.
Bathe with the wine and as soon as it evaporates add the boiling broth, one ladle at a time, as for the usual risotto. After the first ladle of broth add the raw peas and about ten minutes afterwards the spinach purée, which will give a nice color to the risotto. When done, the rice should be somewhat al dente. Add the butter and cheese, cover and let rest for a minute before serving.