Andrea's Pea and Sweet Pepper Risotto

1/4 C finely chopped onion
2 T butter
3/4 cup rice (long grain preferred)
1/4 dry white wine
1/4 t dried thyme, crushed
1/4 ground black pepper
2 cup chicken or vegetable broth
1 cup frozen peas, thawed
1/2 cup chopped red sweet pepper
1/3 cup shredded Parmesan cheese

Cook the onion in butter until tender but not brown in a medium sized saucepan. Add rice and cook and stir over medium-high heat until rice is slightly browned. Add wine, thyme, and black pepper; cook and stir for 2 more minutes. Add the broth and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add peas and sweet pepper. Cook and stir till heated through. Remove from heat; stir in the Parmesan. Top with additional cheese if desired.