Take the cilantro, parsley, green parts of the scallions, and 1 cup of peas and steep them in the water for about 15 minutes. Strain the liquid reserving it for the risotto. Take the herbs and puree them in food processor. Strain them through a fine mesh strainer pressing out any juices. Discard solids. Place the juices in the water for risotto. Keep the water warm.
Heat a large skillet over med. high heat. Chop up the white parts of the scallions. Add oil to pan. Saute the scallions, and garlic in the oil until softened. Add the rice and brown a bit. Add the wine and let cook until most is evaporated.
Start adding the veggie broth 1 ladle at a time and letting each ladle absorb. When the rice is al'denta add the other cup of peas stir in the cream and butter. Season with salt and pepper to taste.