Ingredients
3 cups high quality chicken broth
1 tablespoon olive oil
1 cup arborio rice
1 shallot, diced
1/2 cup dry white wine
1 tablespoon butter
1 cup frozen peas, thawed
1 cup asparagus, parboiled and diced
1 cup freshly grated parmesan cheese
1 tsp. lemon zest
1 tablespoon fresh lemon juice
Salt and pepper to taste
Preparation
Place chicken broth in a pan and simmer on low. In a separate pan, heat olive oil over medium heat. Add rice and shallot and stir for about three minutes until shallot is softened. Begin adding chicken broth, 1/2 cup at a time, stirring frequently until absorbed by rice. When you’ve used 2 cups of chicken broth, add wine. Finish adding remaining chicken broth, stirring constantly, until the mixture is smooth and creamy. Add remaining ingredients and stir until creamy and luscious.
