Risotto With Yogurt and Peas

INGREDIENTS

• 1/2 cup finely chopped shallots 1 cup arborio rice
• 1 cup frozen peas, thawed
• 2 cups low-fat, low-sodium chicken broth
• 3 tablespoons minced fresh parsley
• 1 1/2 teaspoons minced fresh marjoram or thyme
• 1 2-to-3-inch piece parmesan rind
• 1 tablespoon extra-virgin olive oil
• 1/2 cup grated parmesan cheese, plus more for topping (optional) 1/4 cup nonfat plain Greek yogurt
• 3 tablespoons minced fresh chives
• 1/3 cup dry white wine